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.

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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