Black Bean Soup

1 Jan

2 TBSP vegetable oil

1/2 cup diced carrots

1/2 cup diced celery

1/2 cup diced onion

2 cans Rotel tomatoes

3 cans black beans, undrained

1 small can mexican corn

 

Heat oil in Dutch oven over medium heat. Add carrots, celery and onions. Cook until tender, about 15 minutes. Add remaining ingredients. Heat to a boil. Reduce heat to low and simmer 20 minutes.

 

Serves 4 to 6

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