Black Bean and Salsa Soup

6 Servings; MFP

• 1 lbs dry black beans 

• 6 g bullion

• 1 cup salsa 

• 3 g MSG

• 1 tbsp tomato paste

• 14 oz diced low sodium tomatoes

• 10 oz Rotel Original No Salt Added Diced Tomatoes and Green Chilies

• 1 teaspoon ground cumin

• 1 tsp smoked paprika

• 1 tsp chili powder

• sour cream, green onion

1. In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.

2. Heat the bean mixture in a saucepan over medium heat until thoroughly heated.

3. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.