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Black Bean Soup Recipe

by CookEatShare Cookbook

Ingredients

1/2 c. carrot, minced 1/2 c. celery, minced 1/2 c. onion, minced 1/4 c. (or possibly less) cilantro, chopped 3 cans black beans (low sodium preferred) 2 cans Rotel (one original and one extra spicy)

1 can Mexi-corn (regular corn will do) 2 Tbsp. veg. oil 2 fresh medium banana peppers, minced (optional) 1 fresh jalapeno pepper, minced (optional) 1 healthy pinch garlic salt (optional) flour/corn tortillas

Directions

1. Chop vegetables into bite-size pcs. Heat oil in a Dutch oven. Add in all vegetables and seasonings to the Dutch oven, except cilantro.
2. Cook over medium heat till tender. Add in all other ingredients. Bring to a boil and then simmer covered for 20 min or possibly more; stirring occasionally.
3. Serve with flame-warmed tortillas for a perfectly authentic Mexican flavor.

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