In a large soup pan, cook 1 cup of fresh salsa and a pinch of allspice over medium heat for 3 minutes.
Once black beans have been drained and rinsed, pour into pan, along with 3 cups low-sodium chicken broth.
Heat to boiling point over high heat. Reduce heat and simmer for 10 minutes.
Use immersion blender or the handy potato masher to coarsely mash beans.
SBcanning serves 6 people. This is the best taste.