2 16-oz cans black beans, drained and rinsed well
1 1/2 cups vegetable broth
1 cup chunky medium salsa (hot if you desire!)
1 tsp ground cumin

Combine ingredients in a blender, and blend until the soup is your desired consistency. Freeze as a bach or in single serving sizes.

On cooking day:
Defrost soup, and heat in saucepan over low heat. Serve immediately.