Reuben Soup

1/2 cup beef broth
1/2 cup chicken broth
1/4 cup celery, coarsely chopped
1/4 cup onion, coarsely chopped
1/4 cup bell pepper, coarsely chopped
1 Tbs cornstarch dissolved in 2 Tbs water
1 cup shredded corned beef (~1/4 lb)
1 cup shredded swiss cheese
3/4 cup sauerkraut, drained
1/4 cup butter
2 cups half and half
salt and pepper to taste

Bring broths, celery, onion and green pepper to a boil in a heavy saucepan.  Reduce heat and simmer until veggies are tender, about 5 minutes.  Blend in dissolved corn starch and cook until soup thickens, about 5 minutes.  Remove from heat.  Add beef, cheese, kraut.  Melt butter in saucepan and slowly blend in half and half.  Carefully add to soup, stirring to blend until smooth and heated through.  Do not boil.

Black Beans

1 Can black beans (almost fully drained)
1 red onion
2-3 cloves garlic
pablano pepper
hot pepper

Sautee garlic and onion in oil, add the peppers, then the beans.  Mash the beans a little with a spoon.