2 15-oz. cans black beans, rinsed and drained
1 1/2 cups vegetable broth
1 cup chunky salsa (whatever hotness you prefer)
1 t. ground cumin
4 T. sour cream (optional)
2 T. thinly sliced green onion
In food processor or blender, combine beans, broth, salsa and cumin.
Blend until fairly smooth.
Heat the mixture in a saucepan over medium heat until thoroughly heated.
Ladel soup into 4 individual bowls, and top each bowl with 1 T sour cream if desired and 1/2 T green onion.