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Mexican Black Bean Corn Soup
Ingredients
  • 1 large onion, diced
  • 6 cloves of garlic, minced
  • 3 stalks of celery, diced
  • 2 carrots, diced
  • 5 cups of vegetable broth (homemade or low sodium)
  • 4 15 ounce cans of black beans, low sodium (or 7 cups cooked) undrained
  • 1 15 ounce can of whole sweet corn, drained (salt free, unsweetened)
  • 1 14.5 ounce can of fire roasted tomatoes, diced (I use Muir Glen Organics)
  • 4 teaspoons roasted cumin (or regular cumin)
  • 1 to 1 ½ teaspoon chipotle chili powder
  • ½ teaspoon Herbamare or salt (to taste)
  • Juice of 1 small lime
  • Fresh ground pepper to taste
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