Pantry Black Bean Soup
2-15oz cans black beans, drained and rinsed
1 1/2 cups veggie broth
1-16 oz jar chunky salsa (I like Southwest style with corn)
1- 4 oz can diced green chilies
lime juice (all to taste)
In a saucepan, roughly mash the beans--about half of them should remain fairly whole--I use a potato masher. Add the veggie broth, salsa, chilies, and seasonings. Mix thoroughly, and heat over medium heat till the soup starts simmering--it will be fairly thick. You can add cilantro, roasted corn, more whole black beans, etc. as you wish.