Tex-mex Bean Soup

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 celery ribs, finely chopped
• 1/4 red bell pepper, chopped
• 2 cups chicken broth
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can red beans, drained and rinsed
• 1/2 teaspoon cumin
• salt, to taste
• 1 1/2 tablespoons cornstarch, plus 1 1/2 tablespoons cold water
• 6 teaspoons herdez chipotle salsa (to taste)

Recipe

• 1 in a soup pot, cook onion, celery, and red bell pepper until softened. add garlic for last minute so it doesn't burn.
• 2 add chicken broth and bring to a simmer. simmer for 10 minutes.
• 3 add cumin and half of the beans and heat through. at this point you may wish to mash or puree the mixture in the pot a bit.
• 4 add the rest of the beans and heat through.
• 5 dissolve the cornstarch in the water and add to the pot. heat until slightly thickened.
• 6 add herdez chipotle salsa. you may want to start with two teaspoons and add more according to how spicy you like your food. i like 6 teaspoons.
• 7 salt to taste.
• 8 you may want to serve this soup with cheddar cheese and sour cream on top. enjoy!