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Heatly Black Bean Soup Recipe

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This recipe for Heatly Black Bean Soup, by , is from REESE Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carmi & Joe Debbins
Added: Wednesday, October 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 sweet medium onion, finely chopped
1 1/2 tsp crushed garlic
Three 15 oz cans black beans, undrained (organic preferred)
1/4 tsp cayenne pepper (optional)
1 tsp ground cumin
12 oz chicken or vegetable broth (fat free preferred)
14 1/2 oz can Hunt's Petit Dice tomatoes, undrained
11 oz can Green Giant White Shoepeg Corn, drained

Directions:
Directions:
Spray soup kettle with olive oil cooking spray. Sauté onion and garlic until soft.

Place sauteed onion & garlic, cayenne pepper, cumin and one can of beans in blender. Blend until smooth. Pour mixture into kettle.

Place broth and second can of beans in blender. Blend until smooth. Pour mixture into kettle.

Combine tomatoes, corn and third can of beans (do not blend) in kettle. Simmer on medium-low heat for 20 - 30 minutes.

Personal Notes:
Personal Notes:
Use vegetable broth to serve as vegetarian dish.

 

 

 

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