4 Servings 10 min Cook
2 Cup Canned Black Beans
1 1/2 Cup Vegetable Broth
2 Tbsp Onions
1 Tsp, ground Cumin
4 Tbsp Sour Cream
2 Cup Salsa
Drain & rinse the beans.
Thinly slice the onion.
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.
