Easy Black Bean Soup

Delicious with shredded cheddar cheese on top, this recipe comes together quickly for an easy weeknight meal. Serve with cornbread and a salad on the side.



3 – 15 ounce cans black beans, DO NOT DRAIN

2 ½ cups salsa of choice

1 cup frozen corn

½ cup water or vegetable broth

3 Tbsp. cilantro

1 Tbsp. cumin

2 cloves garlic, minced

Salt & Pepper to taste

Cheddar Cheese, shredded (optional)




Combine all ingredients in a crock pot. Stir. Cook on high for 1 hour and turn to low for 3 hours OR cook on low for 6 – 8 hours.


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