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January 14, 2012

Black Bean Soup (vegetarian)

3 cans black beans
2 cans Rotel tomatoes & chiles
1 jar Herdez red salsa (mild, medium or hot depending on your tastes)
1 box vegetable stock

  • DO NOT drain beans.
  • Put 2 cans of beans, 1/2 of the stock & 1 can of Rotel into blender.
  • Blend well.
  • Combine blended ingredients, other 1/2 of stock, salsa & 2nd can of Rotel into soup pot.
  • Bring to simmer.
  • Thicken with corn starch slurry if necessary/wanted.
  • Serve with a scoop of cold sour cream in each bowl.
  • Best served with tortillas or corn bread.

Serves 8 large portions.
This soup is very filling!
May be made with chicken stock, but its not vegetarian then.

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