Black Bean and Salsa Soup

45 ounces black beans (canned, rinsed - set aside 1 can worth)
1 1⁄2 cups vegetable broth
1 cup salsa (chunky)
1 teaspoon cumin (ground)
4 tablespoons sour cream
2 tablespoons green onion (thinly sliced)

1. In an electric food processor or blender, combine 2 cans worth of beans (30 ounces total), broth, salsa, and cumin. Blend until fairly smooth.

2. Poor the bean mixture, and remaining whole beans, in a saucepan and heat over medium heat.

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