Black Bean Soup

1 medium onion, chopped
4 cloves garlic, minced
1 T ground cumin
¼-1 tsp crushed red pepper
2 T vegetable oil
3-16 oz cans black beans, undrained
½ cup chicken broth
3 cups salsa
2 T lime juice

Cook onion, garlic, cumin, and red pepper in olive oil. Blend to puree 2 cans of beans with liquid and broth. Add to pot. Stir in last can of beans, salsa, and lime juice. Serve over rice with sour cream and cheese.