Black Bean and Salsa Soup

Ingredients

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Vegetable Broth

  From bouillons. Low sodium

  1 ½ cup or 360g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Salsa

  Sauce, ready-to-serve

  1 cup or 260g

Directions

1. Drain and rinse the black beans. Thinly slice the green onion, separating the tops.
2. In a blender or food processor, combine the black beans, vegetable broth, salsa, and cumin. Blend until smooth.
3. Transfer the blended mixture to a saucepan and heat over medium heat until warmed through.
4. Serve the soup in 4 bowls, topping each with 1 tablespoon of sour cream and ½ tablespoon of the green onion tops.

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