Christi's Black Bean Soup

From Miss Sandy

Yield: 1 serving
Community Recipe from


  • 1 teaspoon(s) olive oil
  • 3/4-1 cup(s) onion chopped
  • 2(15oz.) can(s) black beans
  • 1(14.5oz) can(s) chicken broth
  • 1(15oz) can(s) white corn drained
  • 2 can(s) mild Rotel
  • 1(14oz) can(s) Mexican tomatoes
  • 3 bay leaves
  • 1 teaspoon(s) garlic minced
  • 1 teaspoon(s) thyme dried
  • 2 teaspoon(s) balsamic vinegar
  • 1/2 teaspoon(s) cumin ground


  1. Heat oil and sauté onions till golden brown in large pot. Rinse both cans of beans. Mash one can of beans. Add chicken broth to pot and increase heat to high. Add all beans, corn, tomatoes, Rotel and spices. Bring to a boil. Reduce heat to a simmer and cover. Simmer for 8minutes. Serve with shredded cheese, sour cream and tortilla chips on the side.
November 2013

This recipe is a personal recipe added by katiecrowe and has not been tested or endorsed by MyRecipes.

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