A flavorful soup with a southwestern flair. Top with tortilla strips and shredded cheese.
Southwestern Black Bean Soup
1 – 15.2 oz. whole kernel sweet corn, drained
1 – 4.5 oz. can mild green chiles
1 – 15 oz. can diced tomatoes
1 medium onion, chopped
2 tablespoons olive oil
8-10 cups water
In a large pot, sauté onions in
olive oil until tender. Add
contents of the soup package, included spice packet, corn,
chilies, tomatoes and water.
Bring to a boil. Cover and cook
the mixture at a slow, rolling boil
for approximately 1 ½ - 2 hours,
or until the beans have reached
the desired tenderness. Add
more water if necessary. Salt to taste.
Makes 10 - 1 cup servings.
INGREDIENTS: BLACK BEANS, DEHYDRATED
TOMATO, DEHYDRATED GREEN BELL PEPPER,
DEHYDRATED RED BELL PEPPER, CHILI PEPPER, CORN MEAL, GARLIC, ONION, SALT, RED PEPPER.
*Contains natural agricultural product. Despite the use of modern cleaning equipment, it is not always possible to remove all foreign material. Carefully sort and rinse before cooking.