- 3 (15 ounce) cans black beans, drained
- 2 cups vegetable broth
- 1 cup chunky salsa
- 2 teaspoons ground cumin
- salt and ground black pepper to taste
- 4 tablespoons sour cream
- 1/2 cup chopped green onion
- In a food processor or blender, combine the beans, vegetable broth, salsa and cumin. Puree until smooth. Pour into a large saucepan and set over medium heat. Cook just until heated through. Taste and season with salt and pepper. Ladle into four bowls and garnish each serving with a dollop of sour cream and a sprinkle of green onion.