Black Bean and Salsa Soup recipe

4 servings

2 (15 ounce) cans black beans, drained and rinsed

1 1/2 cups vegetable broth

1 cup chunky salsa

1 teaspoon ground cumin

4 tablespoons sour cream

2 tablespoons thinly sliced green onion

In an electric food processor or blender, combine beans, broth salsa and cumin.

Blend until fairly smooth.

Heat the bean mixture in a medium saucepan over medium heat until thoroughly heated.

To serve, ladle soup into 4 individual bowls and top each bowl with 1 tablespoon of the sour cream, and 1/2 teaspoon green onion.