Cuban Black Bean Soup

Ingredients

• 45 oz black beans divided undrained canned
• 14 oz chicken broth divided canned
• 0.5 cup knudsen cream sour
• 4 cloves garlic minced
• 1 Tbsp ground cumin 
• 2 Tbsp oil 
• 1  onion chopped
• 16 oz taco bellâ® & chunky salsa thick

Equipment

• sauce pan
• blender

Directions

1. Blend 1 can of beans and half the broth in blender until smooth. Cook and stir onions, garlic and cumin in hot oil in large saucepan on medium heat 3 min.
2. Add bean puree; mix well.
3. Add second can of beans and broth to blender; blend until smooth.
4. Add to bean mixture in saucepan with remaining can of beans and salsa; mix well. Bring to boil on medium-high heat; simmer on low heat 15 min., stirring occasionally.
5. Serve topped with sour cream.