Black Bean Soup III

By: CORWYNN DARKHOLME

"Simple and spicy, you can not go wrong making this recipe. Serve chilled with fresh cornbread, tortilla chips or biscuits."

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Original Recipe Yield 4 servings

Strain salsa through a strainer and discard pieces left in strainer. Drain and rinse black beans, placing 1 tablespoon black beans aside for later use.
Place remaining beans, strained salsa, water, cherry tomatoes, ground cumin and sugar in a food processor or blender and puree.
Stir in reserved black beans and refrigerate until ready to serve.