Black Bean and Salsa Soup

By johandi

Ingredients

• 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

Details

Adapted from allrecipes.com

Preparation

Step 1

In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Note: Increase cumin 2-3 times, fry 6 cloves garlic and one large onion with a couple of chicken breasts until cooked. Take the chicken breasts out. Mix onions and garlic with half beans and veg stock. Puree in blender. Cut up chicken breasts and return to soup along with the remainder of the beans.

Serve with sour cream or jalapeno Greek yogurt or spicy Monterey jack cheese or jalapeno havarti cheese.