Black Bean Soup

My family makes fun of how often I make this soup. It’s ridiculously good. Erin

3 cans black beans

3/4 jar salsa

1 10 oz bag frozen white corn

1 Teaspoon garlic

3-4 cups of chicken broth

1 cup carrots

1 cup onion

1 cup celery

1 Tablespoon chili powder

1 Teaspoon cumin

salt and pepper to taste

1. In a pot, heat olive oil and add the carrots, onions, and celery. Cook until vegetables are soft.

2. Meanwhile, in a blender, combine 2 cans of black beans with 3/4 jar of salsa. Blend until smooth.

3. Add the bean mixture to the vegetables when they are cooked. Add the chicken broth, garlic, cumin, chili powder.

4. Simmer on low for twenty minutes.