Black Bean Soup

Contributed by: Theresa House

Ingredients
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup (or less) cilantro, minced
3 cans black beans (low sodium preferred)
2 cans Rotel (one original and one extra spicy)
1 can Mexi-corn (regular corn will do)
2 tablespoons cooking oil
2 fresh medium banana peppers, chopped (optional)
1 fresh jalapeno pepper, chopped (optional)
1 pinch garlic salt (optional)
flour/corn tortillas
salt and pepper
Directions
Chop vegetables into bite-size pieces. Heat oil in a Dutchoven.
Add all vegetables and seasonings to the Dutch oven,except cilantro.
Add salt and pepper to taste.
Cook over medium heat until tender.
Add all remaining ingredients (do not drain any of the liquids from the cans).
Bring to a boil and then simmer covered for 2 minutes or more; stirring occasionally.
Add salt and pepper to taste.
Serve with flame-warmed tortillas for a perfectly authentic Mexican flavor.