|
|
|
|||||||
|
 |
 |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Black Bean Soup
SUBMITTED BY: Tina PHOTO BY: Tina Category: Beans and Peas
INGREDIENTS
2 cans, 15 oz. each, black beans, drained and rinsed
2 cans,4.5 oz, each, chopped green chilies 1 can, 14.5 oz,Mexican Stewed tomatoes, undrained 1 can,14.5 oz, diced tomatoes, undrained 1 can,11 oz, whole kernel corn, drained (I used a 16 oz can) 4 green onions, sliced 2 to 3 T. chili powder 1 tsp. ground cumin (I omitted this) 1/2 tsp. dried minced garlic DIRECTIONS
Combine all ingredients in a 5 qt. slow cooker-I think it will fit in a 3 qt, tho. Cover and cook on high 5 to 6 hours. Makes 8 cups. You can cook it low all day. Serve it with shredded cheddar and fat free sour cream.
|
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
