Black Bean Soup

By paige_ross

Ingredients

• 1/2 cup carrot, chopped
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 1/4 cup (or less) cilantro, minced
• 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 tablespoons cooking oil
• 2 fresh medium banana peppers, chopped (optional)
• 1 fresh jalapeno pepper, chopped (optional)
• 1 pinch garlic salt (optional)
• flour/corn tortillas
• 1 lb. cooked ground beef/turkey (optional)

Preparation

Step 1

Chop vegetables into bite-size pieces. Heat oil in a Dutch oven. Add all vegetables and seasonings to the Dutch oven, except cilantro.

Cook over medium heat until tender. Add all remaining ingredients. Bring to a boil and then simmer covered for 20 minutes or more; stirring occasionally.

Serve with flame-warmed tortillas for a perfectly authentic Mexican flavor.