Black bean soup

Here's another easy, healthy & delicious vegetarian soup that I recently discovered and altered. I made this for our Church' Trunk-or-Treat last month. Sorry my friends, for the delay in posting it here. Enjoy!

3 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth (or chicken broth)
2 cup medium chunky salsa (or chopped fresh tomatoes & onion) OR 1 can tomotes & chiles
2 1/2 teaspoon ground cumin (this is approximate, you can add more if you like)

2 tsp (or more) chili powder

For topping:

sour cream
thinly sliced green onion

shredded sharp cheddar cheese

In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
Heat the bean mixture in a saucepan over medium heat until thoroughly heated. Top as desired.

*If you prefer a thicker soup, reserve about 2 cups of beans and 1 cup salsa to be added a few minutes before removing from heat.