Quick Black Bean Soupinspired by Amy Hockema
2 cans (~16 oz. each) black beans
1/2 c. chicken or vegetable broth
1 c. salsa
1 tsp. cumin
1 tbsp. garlic powder
Combine, heat and blend until smooth (or blend and then heat). Top with sour cream and green onions (if desired).
My family really likes black bean soup and its so easy. Pair it with corn bread or naan bread (above post). If you make it often and want to use dry beans rather than canned, just cook a bunch ahead of time, divide them into bags according to the amount you need for each meal, then defrost and use in place of the canned.
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