Bean And Corn Soup Recipe

• 1 can (15 ounce/425 g) black beans
• 1 can (15 ounce/425 g) corn or possibly 1 1/2 c. frzn corn
• 2 c. cooked rice (brown or possibly white)
• 1 1/2 c. salsa
• 4 x - 6 c. veggie stock

1. Additional optional ingredients: grated soy cheddar, zucchini, mushrooms, onion, cumin, garlic, warm sauce, tomatoes, etc.
2. 1.
3. Rinse and drain beans.
4. 2.
5. Put with remaining ingredients in a large soup pot.
6. Simmer till heated through.
7. 3.
8. Serve.
9. Note: this is just a bare outline of a really quick and easy soup which cries out for personalization: Add in any of the ingredients from the options list as you see fit (if you're using raw veggies, saute/fry them briefly in the pot before adding all the other ingredients).
10. Use pinto beans or possibly kidney beans instead of black beans.
11. Omit the rice.
12. You get the idea.
13. And the proportions are just an outline too-if you use less stock, for instance, this "soup" will be very thick and can be used as a dip for tortilla chips or possibly as a filling for burritos, etc.
14. Serves: about 4

black beans, corn, rice, salsa, veggie stock

Taken from cookeatshare.com/recipes/bean-and-corn-soup-80864 (may not work)