Texas Black Bean Soup
TOTAL TIME: Prep: 5 min. Cook: 4 hours
YIELD: 10 servings (2-1/2 quarts).
This hearty meatless stew made with convenient canned items is perfect for spicing up a family gathering on a cool day. It tastes as if it's made with love and yet it requires so little time and attention. —Pamela Scott, Garland, Texas.
Ingredients
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2 cans (15 ounces each) black beans, rinsed and drained
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1 can (14-1/2 ounces) stewed tomatoes or Mexican stewed tomatoes, cut up
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1 can (14-1/2 ounces) diced tomatoes or diced tomatoes with mild green chiles
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1 can (14-1/2 ounces) chicken broth
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1 can (11 ounces) Mexicorn, drained
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2 cans (4 ounces each) chopped green chiles
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4 green onions, thinly sliced
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2 to 3 tablespoons chili powder
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1 teaspoon ground cumin
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1/2 teaspoon dried minced garlic
Directions
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1.
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until heated through.
Nutrition Facts
1 cup: 91 calories, 0 fat (0 saturated fat), 0 cholesterol, 609mg sodium, 19g carbohydrate (6g sugars, 4g fiber), 4g protein.
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