Salsa and Black Bean Soup

2 15-ounce cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup of chunky salsa
1 teaspoon of ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion

In a blender, combine beans, broth, salsa, and cumin, blending until smooth. Heat the bean mixture in a medium saucepan over medium heat until thoroughly heated. To serve, ladle soup into four individual bowls, topping each with 1 tablespoon of the sour cream and 1/2 teaspoon green onion.