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