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Texas Black Bean Soup
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2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes or Mexican stewed tomatoes, cut up
1 can (14-1/2 ounces) diced tomatoes or diced tomatoes with green chilies
1 can (14-1/2 ounces) chicken broth
1 can (11 ounces) Mexicorn, drained
2 cans (4 ounces each) chopped green chilies
4 green onions, thinly sliced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-5
hours or until heated through.
Yield: 8 -10 servings (about 2-1/2 quarts).
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |