30 ozblack beans, cannedrinsed and drained 1.5 cupsvegetable broth 1 cupsalsa, chunky 1 tspground cumin 4 tbspsour cream 2 tbspgreen onionsthinly sliced

1. In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
2. Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.