Bean And Salsa Soup - cooking recipe

Ingredients

2 (15 ounce) cans black beans or (15 ounce) cans pinto beans, rinsed and drained
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons green onions, thinly sliced

Preparation

Put the beans, broth, salsa and cumin in a saucepan over a medium heat and heat through.
Use a hand mixer to blend until fairly smooth.
To serve, ladle soup into 4 individual bowls and top each bowl with 1 tablespoon of the sour cream, and 1/2 teaspoon green onion.