Black Bean Soup
Alyssa H.
Yield: 6-8 servings
1 onion, chopped
2 cloves garlic, minced
2 15-oz. cans black beans, undrained
1 15-oz. can chicken or veggie broth
1 15-oz. can salsa-style tomatoes (with jalapeño peppers)
1 c. corn (frozen or canned, whichever you prefer)
2 bay leaves (be sure to remove before serving soup)
1 TB red wine vinegar
½ tsp. cumin
In a large pot, sauté onion and garlic in 1 TB. olive oil.
Add remaining ingredients and allow to simmer until bean skins start to split (for
about 15 minutes.)
Note: the soup tastes better the next day after flavors have
had a chance to blend
