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Hearty Black Bean & Vegetable Soup Paired with Zinfandel
This recipe can be thrown together in about 1/2 hour. It's quick and the ingredients are readily available. We suggest a fruity Zin. Enjoy!

2 tab. olive oil
1 chopped white or yellow onion
3 cloves of garlic, pushed through a garlic press
1/2 cup canned spicy/hot salsa
1/2 cup chopped cilantro
1 -16 oz. can refried black beans
1 -16 oz. can whole black beans
8 med. size chopped tomatoes (preferable vine ripened)
4 cups chicken or vegetable broth
corn from 3 fresh ears or 15 oz can of whole corn
juice of 1 lime
2 cups grated monterey jack cheese
sour cream for garnish

In a large soup pot, saute' onions and garlic in oil until onions are soft. Add salsa and cook for about 2 minutes. Add cilantro, beans, 1/2 the tomatoes and broth. Bring to a boil, then lower heat to simmer for about 1/2 hour. Puree soup. Add remaining tomatoes, corn, lime juice and cheese. Season with salt and pepper to taste. Serve with a dollop of sour cream.

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