Black Bean and Salsa Soup
3/4 cup chopped celery
1 medium onion, chopped
3 garlic cloves, minced
1 T vegetable oil
3 cans (15 oz each) chicken broth (or homemade)
2 cans (15 oz each) black beans, rinsed and drained
1 jar (16 oz) salsa
1 cup cubed cooked chicken breast
1 cup cooked rice
1 T lime juice
1 tsp. ground cumin
In a large saucepan, saute celery, onion, and garlic in oil until tender. Stir in the remaining ingredients; heat through. This soup easily serves 6-7 people.
**After sauteing the veggies, everything can be put in a crockpot to simmer for as long as needed.
**I always add more than one cup chicken.