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Black Bean Soup

2 (15 oz.) cans black beans
2 c. water
1/2 c. chopped celery
1 chopped Vidalia onion
1/2 tsp. dry mustard
1/2 tsp. olive oil
1 beef bouillon cube
Hot cooked white rice

Saute´ onion, celery and mustard in olive oil until tender. Mix in remaining ingredients. Simmer 20 minutes or more. Serve over rice. Serves 4 to 6.

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