Note: This recipe serves 4 but takes well to multiplication.
2 (15 oz) cans black beans, rinsed and drained for divided use
1 (14 ½ oz) can vegetable broth, such as Swanson’s
1 cup chunky salsa
½ teaspoon cumin
¼ cup reduced fat sour cream
Chopped avocado and/or chopped green onion for garnish
In a food processor or blender, combine one can of the rinsed beans, broth, salsa and cumin. Process until smooth, about 1 minute.
Pour into saucepan and add another can of rinsed, whole beans. Heat for approximately 5-6 minutes.
Ladle into bowls and top each serving with 1 tablespoon sour cream. Using a fork, swirl sour cream through soup. Top with garnish.
