S R E M A I N I N G C E N O C L P X D O O R S N D I I P C T E N T E I I S W D A C E Y O A M M I N U T E S Z I I L I C E A O N E P A L A J G T E T T S N U K O O C E E M A L F I T E F H I G J M C R C S N W P A U P T D A M R L N D N I E B S R D R E M R L U I R D S I L N R R A E G C T I A A T H T I S R N I I T C R X I Y A L C H I S O A F N O S N E E E A S G U R E E E G B G L K S L T I S D S E G E N U C C R N R F N A P O S S N O E V T H E N H A A B A E E E P E E E R O I H I S D O I V O P H S I Z E I T K C T P I P T P E O I S T C I C I A S T S T A E N T C O N R E Y S H N I C T P M S S E L P E C A T S E O E I P F L A V O R A C P H H M A J E N I M BLACK BEAN SOUP (Word Search Version) Printed from COOKS.COM 1/2 cup carrot, chopped 1/2 cup celery, chopped 1/2 cup onion, chopped 1/4 cup (or less) cilantro, minced 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 tablespoons cooking oil 2 fresh medium banana peppers, chopped (optional) 1 fresh jalapeno pepper, chopped (optional) 1 pinch garlic salt (optional) flour/corn tortillas Chop vegetables into bite-size pieces. Heat oil in a Dutch oven. Add all vegetables and seasonings to the Dutch oven, except cilantro. Cook over medium heat until tender. Add all remaining ingredients. Bring to a boil and then simmer covered for 20 minutes or more; stirring occasionally. Serve with flame-warmed tortillas for a perfectly authentic Mexican flavor. Submitted by: daRkstaR |