Black Bean and Salsa Soup the soup came out perfect and tasted great with quesadillas. Next time I'll probably saute some onions and add some corn for a different taste in the soup. It is definitely a keeper.

Ingredients of Black Bean and Salsa Soup

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

Preparation of Black Bean and Salsa Soup

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.

Black Bean and Salsa Soup