Salsa and Black Bean Soup

by Gillian Markson | More from this Blogger

Salsa and Black Bean Soup

2 15-ounce cans black beans, drained and rinsed 1 1/2 cups vegetable broth 1 cup of chunky salsa 1 teaspoon of ground cumin 4 tablespoons sour cream 2 tablespoons thinly sliced green onion

In a blender, combine beans, broth, salsa, and cumin, blending until smooth. Heat the bean mixture in a medium saucepan over medium heat until thoroughly heated. To serve, ladle soup into four individual bowls, topping each with 1 tablespoon of the sour cream and 1/2 teaspoon green onion.

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