This is one of my favorite soups because it is so easy and so filling. It also takes about 10 minutes from start to finish. I love to serve it with cheese quesadillas, but corn bread would also be good. Leftovers are even better because the flavors have had some time to blend, I think.
Black Bean and Salsa Soup
Ingredients
3 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable (or chicken) broth
1 cup chunky salsa
2 teaspoons ground cumin
3 tsp. lime juice, if you have it
1 c. corn, frozen or canned
sour cream or plain greek yogurt
cheddar cheese
thinly sliced green onion
fresh cilantro, if you have it
Directions
In a blender, combine most of the beans, broth, salsa, and cumin. Blend until fairly smooth.
Heat the bean mixture in a saucepan over medium heat until thoroughly heated, stirring in the remaining whole beans and corn.
Garnish with cheese, sour cream, green onion.
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