RECIPE # 4541 - BLACK BEAN SOUP - Tuesday, November 12, 2010 - NewsChannel5.com | Nashville News, Weather & Sports

4 15-oz cans black beans, rinsed and drained

3 c mild salsa

11-oz can corn kernels, drained

1 cup grated pepper jack cheese, divided ( about 4 ounces)

 

In a very large pot over medium heat, cook the beans, salsa and corn about 10 minutes, stirring frequently, until hot. Remove the bean mixture from the heat. Stir in 3/4 cup of grated cheese until melted. Serve the soup with remaining chesse sprinkled on top as a garnish.

Yield: 8 1-cup servings