Quick and Easy Black Bean Soup

This nutritious bean soup is perfect on a cold day. I served it with cornbread and a dollop of fat-free sour cream.

2 cloves garlic, minced
1 small onion, chopped
1 T olive oil
3 cans (15-oz. each) black beans, drained and rinsed
1 ½ c chicken broth
1 c chunky salsa
1 t cumin

In a blender or food processor, combine 2 cans beans (reserving 1 for later), broth, salsa, and cumin. Blend until fairly smooth. Set aside. Heat olive oil in a large sauce pan, add garlic and onion and sauté until onion is limp, about 5 minutes. Add the blended bean mixture to the saucepan, and the reserved can of black beans and heat over medium until thoroughly heated. Ladle soup into individual bowls and top each bowl with 1 T of sour cream and a sprinkle of green onions if desired.