Black Bean Soup

1 pint store-bought fresh salsa
1 16 oz. can refried black beans
1 15 oz. can black beans, drained and rinsed
1 14.5 oz. can vegetable or chicken broth
1/2 cup lowfat or regular sour cream
1/4 cup chopped fresh cilantro, roughly chopped
1 small chopped onion

     Lightly oil or spray an 8 or 10 inch dutch oven.
     Combine 1 1/2 cups of salsa, refried beans, black beans and broth in dutch oven; stir well.
     Heat over a full spread of coals with enough briquettes on the lid to keep it at a steady simmer for 30 minutes.
     Divide among bowls and top with sour cream, cilantro and remaining 1/2 cup salsa.  Makes 4 servings.
Note:You can add fried bacon or hog parts for added flavor.