I found this recipe on The Pioneer Woman Cooks, and made a few adaptations. It’s wonderful, makes 10 one-cup servings, each one only 2 Weight Watchers points.
Saute onion slices and garlic in olive oil over medium-low heat until onions are soft and tender. If necessary, a small amount of chicken broth can be added to keep the vegetables from sticking to the pan. Sprinkle lightly with salt and pepper. Stir in cumin. In a blender or food processor, puree two cans of black beans* and add to onion/garlic mixture. Stir in remaining can of black beans, salsa and broth. Heat mixture to a boil over medium heat, stirring frequently. Reduce heat to low and simmer for 30 minutes. *You can also use a potato masher or the back of a wooden spoon to mash the beans. Adjust seasonings to your taste. Ladle soup into a bowl and top with a dollop of sour cream and some snipped cilantro. Makes ten one-cup servings.OUR FAVORITE BLACK BEAN SOUP
One cup of soup plus 1 Tblsp. sour cream and a snipping of cilantro = 2 Weight Watchers points