Black Bean Soup

  • ¾ cup celery, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 T canola oil
  • 44 oz chicken broth
  • 30 oz black beans, rinsed and drained
  • 16 oz salsa
  • 1 cup cooked chicken breast, cubed
  • 1 cup long grain rice, cooked
  • 1 T lime juice
  • 1 tsp ground cumin

n a large saucepan, sauté celery, onion and garlic on oil until tender. Stir in remaining ingredients; heat through.

Notes: Made with Honey Corn Bread and it was very good. Used 32 ounces of chicken broth and was just the right thickness. Used medium salsa and had a decent kick to it, wouldn’t use mild.

Taste of Home: Guilt-Free Cooking

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