1 (15 oz.) can low sodium black beans, rinsed
1 (15 oz.) can low sodium chicken broth
1 (16 oz.) bag frozen whole-kernel corn
1 (12 oz.) jar salsa (your choice)
raw onion, diced fine (for garnish)

Combine all ingredients except onions in a saucepan. Heat slowly until heated through.

Serve with buttered cornbread muffins and garnish soup with diced raw onions.

Serves 4 to 6.

Submitted by: Kiersten