Black Bean Soup

2 (15 oz) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 tsp ground cumin

Blend together beans, broth, salsa and cumin.  Blend until fairly smooth.  Heat the bean mixture in a saucepan over medium heat.  Can top with sour cream and sliced green onion.

Chicken Noodle Soup

1 Tbsp butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 oz) cans chicken broth
1 (14.5 oz) can vegetable broth
1/2 pound cooked chicken breast, chopped
1 cup sliced carrots
1/2 tsp basil
1/2 tsp oregano
salt to taste
pepper to taste

In large pot over medium heat, melt butter.  Saute onion and celery until tender about 5 minutes.  Pour in broths and remaining ingredients.  Bring to a boil, then reduce heat and simmer for 20 minutes.

White Bean Chicken Soup

2 Tbsp olive oil
1 onion, chopped
1 clove garlic, minced
3 (14.5 oz) cans chicken broth
1 (10 oz) can green enchilada sauce
1 (4 oz) can diced green chiles
1 (14.5 oz) can diced tomatoes
1 (15 oz) can white beans
1/2 tsp oregano
1/4 tsp ground cumin
1 (15 oz) can corn
salt to taste
ground pepper to taste

Heat oil, and add onion.  Cook until tender (about 5 minutes) then add garlic.  Cook for 1 minute.  Add remaining ingredients.  Bring to a boil, then simmer for 20 - 30 minutes.