2 15 oz cans black beans drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 Tbsp sour cream
2 Tbsp thinly sliced green onions
1. In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
2. Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3. Ladle soup into 4 individual bowls and top each bowl with 1 Tbsp of the cour cream and 1/2 Tbsp green onion.
Amy Hockema
