OAMC- Mexican Black Bean Soup

by beagoodmom on March 7, 2007

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OAMC- Mexican Black Bean Soup

2- 15 oz cans black beans, rinsed
2 c water
16 oz salsa
15 oz canned corn
14 oz vegetable broth
2 tsp cumin

In large saucepan, mix all ingredients and bring to a boil. Reduce heat to low and simmer 15 minutes. Cool and package for freezer. Glass quart jars work well.

Tips:
Remember to leave room for liquid to expand as it freezes, don’t fill jar all the way to the top.

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