Mmm Mmm Monday: Black Bean & Salsa Soup

This Black Bean & Salsa Soup recipe from allrecipes is so good and so easy!  This time I made it pretty much according to the instructions; it probably lends itself to variations and additions.  It's fast, too: the stated "Ready In: 20 min." is right on.  The 4 servings are on the small side.  Dunno if you can tell from the picture, but that's 1 serving and it's in a shallow bowl.  I.e., the 4 servings here might satisfy 2 teenage boys.  Might.  As always, changes in italics.

Ingredients

2 (15 ounce) cans black beans, drained and rinsed

1 1/2 cups vegetable broth (used a whole can which is 14 oz....it was fine)

1 cup chunky salsa (you could prolly increase or decrease heat to taste via the salsa; I used a medium salsa today)

1 teaspoon ground cumin

4 tablespoons sour cream

2 tablespoons thinly sliced green onion (forget to get this so didn't use)

cilantro

Instructions

1. In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth. (I used a blender.)
2. Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Notes for next time:

• Reserve some beans -- maybe 1/2 can -- and do not put these through the blender.  Heat them along with the blended stuff.  I think it would have a nice look and texture with some whole beans in it.
• Add in some other veggies to zhuzz up the color and add some other tastes, e.g., corn, diced red pepper, diced carrots, etc.  Small pieces and don't put them through the blender.
• I put some dried cilantro on top, mostly for garnish.  Next time I would put some fresh cilantro in the blender.
• As with other recipes, I might add some spinach in toward the end of the heating time.

Comments

[hfdshgdsf]

Delicious!

I reserved some of the beans, as per your suggestion, and it came out great.

Thanks!