2 cans Black Beans (15 oz, no salt added), drained and rinsed
1.5 c. Vegetable Broth, low sodium
1 c. Chunky Salsa
1 tsp. Ground Cumin
Instructions
Put all ingredients into blender, then blend until desired consistency has been reached. You can blend until completely smooth or leave it a bit chunky if that is your preference.
Move mixture into a large pot and heat over medium until entire soup is heated.
Serve yourself a bowl with a little bit of sour cream and extra salsa on top or add some roasted chicken for more protein.
Enjoy!
Notes
I like to use fresh salsa made a Wholefoods, but if you will be using canned salsa, try picking an organic one with less sodium. Not all salsas are created equal!
Recipe by LeanMeanKitchen at https://leanmeankitchen.com/easy-black-bean-and-salsa-soup/