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Black Bean Soup


1/2 onion, chopped
1/2 stalk celery, chopped
2 Tbsp vegetable oil
15 ounce can black beans, drained and rinsed
2 cups chicken bouillon broth
1/2 tsp salt pepper


1. In a large soup pot, saut, onion and celery in oil.

2. Add remaining ingredients and puree all in blender. Return soup to pot.

3. Mix 2 T cornstarch with 1/4 cup cold water. Stir into soup.

4. Bring soup to a boil, stirring frequently. Simmer on low until ready to serve.

Garnish with chopped egg, onion, bacon, cheese, etc. if desired.

Makes 1 Quart

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