February Recipe - Black Bean and Salsa Soup

2 (15 oz) cans low sodium black beans, drained

1.5 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 into 4 individual bowls, and top each bowl with 1 tablespoon of sour cream and ½ tablespoon green onion.

 

Recipe taken from allrecipes.com

4 servings, 240 Calories, 5 g Fat, 6 mg Cholesterol, 34.5 g Carbohydrates, 13.3 g Protein, 716 mg Sodium