black bean, corn, and salsa soup

How To Make black bean, corn, and salsa soup

• 1

  Drain and rinse both cans of black beans, then set the beans aside.
• 2

  Melt the butter in a 3-quart saucepan, then add the diced onion. Sprinkle onion with a bit of black pepper.
• 3

  Saute the diced onion for 2 minutes, then add the minced garlic, and continute to saute the onion and garlic for 1 minute more.
• 4

  Sprinkle the cumin over the onion and garlic, then add the can of refried beans, the salsa, and the beef broth, and stir.
• 5

  Now add the black beans and corn, and stir. Simmer the soup on low heat, until the soup is heated through, for about 30 minutes.
• 6

  If desired, serve individual bowls of soup with shredded cheddar cheese, and a dollop of sour cream.
• 7

  Note: When making this soup, the brand of salsa I used was Red Gold (Medium Heat). The brand of refried beans I used was Old ElPaso Spicy Fat Free Refried Beans. And the brand of whole kernel corn I used was Green Giant Whole Sweet Corn.
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