Black Bean Soup Recipe

• 1/2 c. carrot, minced
• 1/2 c. celery, minced
• 1/2 c. onion, minced
• 1/4 c. (or possibly less) cilantro, chopped
• 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 Tbsp. veg. oil
• 2 fresh medium banana peppers, minced (optional)
• 1 fresh jalapeno pepper, minced (optional)
• 1 healthy pinch garlic salt (optional)
• flour/corn tortillas

1. Chop vegetables into bite-size pcs.
2. Heat oil in a Dutch oven.
3. Add in all vegetables and seasonings to the Dutch oven, except cilantro.
4. Cook over medium heat till tender.
5. Add in all other ingredients.
6. Bring to a boil and then simmer covered for 20 min or possibly more; stirring occasionally.
7. Serve with flame-warmed tortillas for a perfectly authentic Mexican flavor.

carrot, celery, onion, cilantro, black beans, corn, oil, banana peppers, jalapeno pepper, garlic salt, flour

Taken from cookeatshare.com/recipes/black-bean-soup-53590 (may not work)