Salsa Black Bean Soup

INGREDIENTS:

2 (15 ounce) cans black beans, drained and rinsed 1 1/2 cups vegetable broth 1 cup chunky salsa

1 teaspoon ground cumin 4 tablespoons sour cream 2 tablespoons thinly sliced green onion

DIRECTIONS:

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. http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=14132&origin=detail&servings=4&metric=false

Luann's Salsa (adapted to freezer)

23 to 25 med. tomatoes
3 lg onions
2 lg green pepper
2 lg red peppers
1 jalapeno pepper
1 c. white vinegar
4 t. black pepper
4 t. garlic salt
4 t. salt
3 T. corn starch
1 12 oz. can tomato paste

1.  Blanch and peel tomatoes
2.  Cut and squeeze most of the juice out as this will make it thicker
3.  Chop onions, peppers
4.  Chop jalapeno and remove seeds so it's not so hot
5.  Add other stuff
6.  Cook in 8 qt pot stirring often so it doesn't burn.  Vegetables need to be soft--abt 20 min or more.  I cook longer and then freeze.
7.  Blend in a blender to get things really chopped up
8.  Luann bottles and water baths boiling 20
9.  I let cool and put in bags and freeze.   Yummy