BEAN SALSA SOUP

Bean Salsa Soup image

Provided by Suzanne Capik

Time 45m

Number Of Ingredients 9

1 pkg hillshire beef kilbasa sausage
1 can(s) s & w piquito beans, not drained or washed
1 can(s) s & w white beans, not drained or washed
1 can(s) s & w black beans, not drained or washed
1 can(s) s & w kidney beans, not drained or washed
1 can(s) whole kernel sweet yellow or white corn, not drained or washed
2 jar(s) safeway brand mild southwest style salsa
1 medium sweet onion, diced
1 pkg mexical blend shredded cheese

Steps:

1. Open you package of Kielbasa Sausage and cut into your preferred bite size. I like them fairly small so you can get a little of everything in each bite!
2. In a large pot sear the meat pieces so they have a good color to them. This is going to enhance the flavor of the dish, overall. Then lower your heat under the pot to a low simmer.
3. Line up your cans and jars, open them and have ready for dumping into the pot when the meat is done!
4. Once the meat has a nice searing on the bite sized pieces, start dumping all of the beans in! Juice and all! Again, DO NOT WASH OR DRAIN YOUR BEANS!!!
5. Once I have the beans in, I then add the whole kernel corn, juice and all and the two jars of Salsa! I give it a nice stir and then let is simmer for about 30 minutes while I set the table and make a salad or cornbread!
6. Give the pot a nice stir frequently, because the salsa will scorch easily if you don't keep the heat down, and don't keep it stirred.
7. As a caution to you! This soup stays very hot in the bowl, I would use a chowder or cream soup bowl so it can cool easier! I ladle the soup into each bowl, and have the shredded cheese and diced onions on the side as a condiment! Enjoy!