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Instructions |
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Cook & stir onion, garlic & cumin in oil over medium heat in large frying or sauce pan (3 minutes).
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Place 1 can of undrained beans & half of broth in blender. Cover & blend. Repeat with second can of beans & remaining broth.
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Transfer to saucepan & add 3rd can of beans & salsa. Mix well. Bring to boil, reduce heat to low. Simmer 15 minutes with occasional stirring.
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Ladle soup into serving bowls. Drizzle each with 1 tablespoon of sour cream.
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Originally Submitted
11/13/2009
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