Black Bean and Salsa Soup

2 (15-oz.) cans black beans, drained and rinsed

1 ½ c. vegetable broth

1 c. chunky salsa OR 1 can Ro-Tel tomatoes

1 t. ground cumin

4 T. sour cream

2 T. thinly sliced green onion

Combine beans, broth, salsa, and cumin in a blender. Blend until fairly smooth.

Heat mixture in a saucepan over medium heat until thoroughly heated, stirring frequently to prevent scorching.

Ladle into 4 individual bowls, and top each serving with 1 T. sour cream and ½ T. green onion. OR serve with tortilla chips and shredded cheese.

Serves 4.