Black Bean Soup (Quick and Healthy)
3 (15 oz) cans black beans, drained and rinsed
12 oz vegetable broth
1 cup chunky salsa
1 tsp cumin
2 minced garlic cloves
1 small onion, diced
1 T olive oil
chopped green onion
In blender or food processor, combine 2 cans of beans, broth, salsa and cumin. Blend until fairly smooth. Meanwhile, heat olive oil in large saucepan over medium heat. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add blended bean mixture and third can of beans. Heat over medium heat until hot through. Serve soup garnished with sour cream, green onion, and cheese.
My girls (and the cyclist) loved this. We ate it with quesadillas made on "Rico" tortillas (the best).