This super fast and easy soup from Mom's Budget also has the bonus that it can be stored in your freezer and warmed up to use when you want it.
2 16-oz cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky medium (or mild) salsa
1 tsp ground cumin
Combine ingredients in a blender, and blend until the soup is your desired consistency. Warm on the stove and serve or freeze as a bach or in single serving sizes.
To use from frozen: Defrost soup, and heat in saucepan over low heat. Serve immediately.