I don’t think you can make soup any easier than this! And, it was good! It wasn’t as good as this black bean soup, but it was good! Both kids liked it, and husband did, too! Thumbs up all around. Use vegan sour cream and this dish is vegan! I served mine with sliced avocados and tortilla chips.
Black Bean and Salsa Soup
(All Recipes magazine, Feb./March 2016)
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green 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.