3 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
2 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion
3 teaspoons lime juice, 1 teaspoon garlic, freshly chopped cilantro and 1/2 fresh jalapeno pepper
Reserve 1 can of beans. In an electric food processor or blender, combine 2 cans of beans, broth, salsa, pepper, garlic, lime, cilantro, and cumin. Blend until fairly smooth.
Heat the bean mixture & 1 can of beans in a saucepan over medium heat until thoroughly heated.
Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.