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Soups - Jack’s Black Bean Soup

  • 1 pound ground chuck, browned and drained
  • 1 can black bean soup (I prefer Progresso brand)
  • ½ cup water (optional)
  • 1 (16-ounce) jar salsa (mild or hot, depending on taste)
  • 1 (15-ounce) can black beans

Combine ingredients and cook for one hour on the stovetop or for at least four hours in a slow-cooker. If possible, make a day ahead to allow flavors to blend. Serve with corn chips and garnishes such as chopped green onions, shredded Cheddar cheese, sour cream, and chopped tomatoes.
Yield: Four servings.
The cook says: Men cooks, take note! This is an easy-to-do recipe that was shared with me by my now-deceased brother-in-law, Jack Caldwell. I share it in honor of him. It’s great out of a Thermos on the tractor or in a duck blind.
Submitted By: Tom Covington
Humphreys Farmers Co-op
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