Black Bean Soup

Black Bean Soup

(This is super-easy to assemble and freeze.  When we have it for dinner, I serve it with cheese quesadillas.  To make the meal easy I store the soup in a quart-size bag inside a gallon bag with a few whole wheat tortillas and some shredded cheddar cheese packaged in a tiny Ziploc.)

 Makes 4 cups

2 16 oz. cans black beans, drained & rinsed

1 1/2 c. vegetable broth

1 c. chunky salsa, medium (or hot if you prefer)

1 tsp. ground cumin

Combine ingredients in blender and blend until soup is desired consistency.

To Freeze: Pour into Ziploc freezer bag(s).  Lay flat in freezer to freeze.

To Serve: Thaw in fridge 24 hours.  Warm in saucepan.  Top with cheddar and/or sour cream.