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For FAT FREE, use vegetable broth
added as required to keep from scorching in place of oil |
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Black
Bean Soup |
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2 |
Cans black beans, rinsed &
drained |
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1 |
Can Plum tomatoes |
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1 |
Large onion, diced |
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1 |
Cup frozen corn niblets |
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2 |
Carrots, diced |
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2 |
Cloves garlic, minced |
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2 |
Tsp chili powder |
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1 |
Tsp cumin |
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4 |
Cups water |
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1 |
Tbls vegatable oil |
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Puree one can of black beans with
can of plum tomatoes and reserve |
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Meanwhile,
heat oil at medium heat, add onions & carrots, cook till onions are soft. |
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Add corn & the other can of
black beans, cook till heated through |
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Add chili, cumin & garlic, cook
1 minute |
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Add reserved puree of tomatoes &
black beans |
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Add water, simmer approx 45 minutes |
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Makes 6 to 8 servings. |
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Keeps well, make ahead and serve
reheated if you like |
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