Black Bean and Salsa Soup

Black bean soup is one of my favorites at the restaurant where Chris and I had our first date.  This is a bit of a different spin but definitely worth a try.  The recipe is super easy and will make a great lunch full of protein.

2 15oz. cans low sodium black beans
2 C. low sodium vegetable broth
1 C. chunky salsa
1 tsp. ground cumin
4 tbsp. sour cream
2 tbsp. thinly sliced green onions

Blend together beans, broth, salsa, and cumin in a blender until almost smooth.  If you would like a little texture, hold back some beans from the blender and add them back before cooking.

Cook bean mixture in a saucepan over medium heat until heated through, about 10 minutes.  Divide soup among 4 bowls and top each with a tablespoon of sour cream and a half tablespoon of green onions.

Per serving: 216 calories, 3g. fat, 11.3g. protein, 36g. carbs, 13.9g. fiber, 581mg. sodium, 6.2mg. cholesterol