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Beth: Black Bean Soup

December 18, 2010

1 large bag of black beans
1 onion chopped coarsly
1 clove of garlic chopped/minced
1 large can of tomatoes
2 cans of Mexican corn drained
1/4th tsp cumin
1/4th tsp red pepper flakes (optional)
1 pound ground beef browned and drained
1 tsp chili powder or more depending on your taste
sour cream
cilantro chopped
favorite salsa or picante sauce
Salt and Pepper to taste

Wash and cover beans with water and cook until tender.

Brown ground beef, onion, and garlic together, drain and add to beans.
Add cumin, chili powder, red pepper flakes if desired, corn, and tomatoes.
Salt and Pepper to taste and bring to a boil.
Add a little water if too thick.
Stir well and turn heat down to simmer.
simmer 45 minutes and add a little more water if soup is too thick. You can gauge your own thickness.

Dish into serving bowls, top with salsa or picante sauce, a dollop of sour cream and chopped cilantro.

I serve this with hot flour tortillas or Jalepeno and cheese bread. ~Beth

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