Cumin, onion powder, oregano, and garlic pack a flavorful punch in this bean soup.
1 cup onion (chopped)
3/4 cup celery (chopped)
2 teaspoons garlic (chopped)
1 1/2 cups beef broth (fat removed)
2 cans black beans (15 ounce each, drained and rinsed)
1/2 cup salsa (thick and chunky)
1 1/2 teaspoons cumin
1/2 teaspoon onion powder
1/4 teaspoon oregano (dried)
1. Combine all ingredients in a saucepan.
2. Cover and simmer for 20-25 minutes or until vegetables are tender.