Shelly's Recipe

MEXICAN BEAN SOUP

Category: Soups

2 cans (14 oz each) black or kidney beans
2 cups water
1 jar (16 oz) salsa
1 can (14 1/2 oz) ready-to-use chicken broth
1 can (15 1/4 oz) whole kernel corn, drained
2 tsp ground cumin

Combine all the in a large saucepan, bring to a boil over high heat. Reduce the heat to low and simmer for 15 minutes. Serves 4-6