2 (15 ounce)cans of black beans, rinsed and drained
2 cups of your favorite salsa
2 cups vegan “beef” broth or vegetable broth, I used Massel
salt and pepper to taste (When I use Massel I don’t add any salt or pepper
Heat the olive oil over medium heat in a large soup pot. Add the thinly sliced green onions and cook for 3-5 minutes, stirring frequently until softened. Add the beans, salsa, and broth to the pan and increase the heat to medium-high. Bring to a boil then reduce the heat until the soup is simmering. Allow the soup to simmer for 10-15 minutes so that the flavors can meld together.