MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Quick & Easy Black Bean Soup
 Categories: Fast, Easy, Dehydrate
      Yield: 6 Servings
 
      3 ea 15 oz can black beans
           - plus one additional if
           - making black beans/rice
    1/2 c  Bottled salsa
    1/2 t  Ground cumin
      1 cn Chicken broth (14 oz), or
           - vegetable broth
      1 tb Butter
    1/2 c  Bell pepper, diced
    1/2 c  Celery, diced
    1/2 c  Onion, diced
        ds Pepper
        ds Oregano

MMMMM-----------------OPTIONAL (TO MAKE THICKER)----------------------
    1/4 c  Instant mashed potato buds
      2 tb Water to wet potato buds

MMMMM--------------------GARNISHES (OPTIONAL)-------------------------
           Sour cream
           Shredded cheddar cheese
           Sliced green onions
 
  In a 4 quart saucepan slowly saute bell pepper, celery, and onion in
  the butter until vegetables are soft.
  
  Add one can of black beans and bean liquid to saucepan.  With potato
  masher or fork smash beans.  Add salsa and chicken broth, spices and
  bring to a simmer.
  
  Add the two remaining cans of black beans (drained) to soup.  Stir
  and heat through. Cook 10 minutes.
  
  To make black beans to serve over rice, drain all of additional 3 cans
  before adding them into mix. Thicken with instant potato (see above)
  
  Garnish with shredded cheddar cheese, dab of sour cream and/or sliced
  green onions.
 
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