Black Bean and Salsa Soup

This recipe came from a Pillsbury Cookbook called "Pasta, Beans, and Rice". I have adapted it to use with an immersible blender.

In a medium pot, combine 1 15-ounce can of Black Beans, drained and rinsed with 3/4 cup of beef broth (can use 3/4 cup of water if preferred), 1/2 cup of Salsa, and 1/2 teaspoon of cumin. Blend with immersible blender till desired consistency. Heat over medium heat until warm enough to serve.

Serve topped with a dollop of sour cream and, if desired, chopped scallions.

Makes two 1 cup servings.

The recipe has lots of protein and fiber and a rich flavor. I like to serve it with Tortilla Chips or Nachos:

Top tortilla chips with low fat monterey jack and colby cheeses, and heat in microwave for 45-60 seconds.