What a quick, easy, delicious meal! I usually have all the ingredients this recipe calls for in my pantry, fridge and freezer. Instead of one 19 oz. can of black beans I used one 15 oz. can black and one 15 oz. can tri-blend (kidney, black and pinto). It made the soup more the consistency of a chili. It was good for scooping up with tortilla chips.
Thanks to Jeanette Zeis http://vesselsandwares.blogspot.com/p/vegandish-store.html for the awesome pottery dishes!
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