Black bean and salsa soup
This hearty soup can keep you full for hours. Not only is it quick to prepare, it’s also packed with protein, vitamin C and iron for a healthy mouth and body.
- 2 cans black beans (15 ounces each)
- 2 cups vegetable or chicken broth
- 1 cup chunky salsa
- 1 teaspoon ground cumin
- 1 green onion
- Sour cream
- Salt and pepper to taste
- Thinly slice the green onions, and set aside. Drain and rinse the black beans. Pour half into a blender or food processor and set the other half aside. Blend with the broth, salsa and cumin. Pour blended mixture and unblended beans into a saucepan, and cook over medium heat for about 10 minutes, or until thoroughly heated. Serve with sour cream and sliced green onions as toppings.