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1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained or for a quick soup, use 4 cans of black beans (drained and rinsed)

3 cloves of finely chopped garlic

1 tablespoon of olive oil

1/2 tablespoon of cumin

2 limes

1/2 teaspoon of dried oregano

2 cans of sweet yellow corn

1/2 cup of chopped cilantro

3 cups of water or vegetable broth

1 peach muddled or 2 tablespoons of peach salsa

1/2 cup of salsa


Heat the oil in a large soup pot. Saute the onions over medium heat until translucent. Add the garlic and saute until the onion is lightly golden–3 or 4 minutes.

Add the beans, corn, water/broth, cumin and oregano and bring to a simmer.

Mash some of the beans with a potato-masher, just enough to thicken the liquid base of the soup. Cover and simmer gently but steadily for 10 minutes. Add in your peach/peach salsa, regular salsa, lime juice and cilantro. Let simmer and serve.

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