Thursday, November 20, 2008

Vegetarian Black Bean Soup

A great crock pot recipe!

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
1/2 tsp. dried minced garlic

Combine all ingredients in a slow cooker. Cover and cook on high 5 to 6 hours. Makes 8 cups. Serve it with shredded cheddar and fat free sour cream. Sometimes this one is too spicy for me, so the sour cream helps. It's also great served over white rice!

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