Soup: Black Bean and Salsa Soup

2 (15-oz.) cans black beans, rinsed and drained

1 1/2 c. chicken broth or bouillon

1 c. chunky salsa

1 tsp. ground cumin

1 tsp. garlic, minced

sour cream and sliced onions or shredded cheddar cheese (optional)

In a food processor or blender, combine beans, broth, salsa, cumin, and garlic.  Blend until fairly smooth.  Heat mixture in medium saucepan over medium heat until hot.  To serve, ladle soup into individual bowls and top with a dollop of sour cream and sliced green onions, or with shredded cheese, if desired.  Serves 4.

Debbie Keene

From the Kitchens of CMC

Columbus Mennonite Church

2004