In a heavy soup pot, heat the oil and add the onions. Cook until they start to soften. Add the chopped garlic, chili powder and cumin. Cook for about another minute, stirring frequently. Add the beans, water and salsa. Bring to a boil and simmer for about 10 minutes.
Transfer about ½ of the soup to a blender and puree. (Use caution when blending hot liquids) Stir the puree back into the soup.
Season to taste with sea salt and fresh pepper. Serve with corn chips and more Emily’s Taco Salsa.
Makes four servings.
Nutritional analysis per serving: 191 calories, 9 grams protein, 31 grams carbohydrates, 4 grams fat, 408 mg. sodium, 9 grams fiber.
Nutrition bonus: Folate, iron, potassium, and Vitamin C.