Bean and Salsa Soup

• (15 ounce) cans black beans or (15 ounce) cans pinto beans, rinsed and drained↗2
• cups vegetable broth↗1 1⁄2
• cup chunky salsa1
• teaspoon ground cumin↗1
• tablespoons sour cream↗4
• tablespoons green onions, thinly sliced↗2

Step-by-step instructions

1. 1

   Put the beans, broth, salsa and cumin in a saucepan over a medium heat and heat through.

2. 2

   Use a hand mixer to blend until fairly smooth.

3. 3

   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.