Black Bean and Corn Soup
Joy Sutter
Iowa City, IA
Makes 6-8 servings
(Ideal slow cooker size: 4-quart)
2 15-oz. cans black beans, drained and rinsed
14½-oz. can Mexican stewed tomatoes, undrained
14½-oz. can diced tomatoes, undrained
11-oz. can whole kernel corn, drained
4 green onions, sliced
2-3 Tbsp. chili powder
1 tsp. ground cumin
½ tsp. dried minced garlic
1. Combine all ingredients in slow cooker.
2. Cover. Cook on High 5-6 hours.
Variations:
1. Use 2 cloves fresh garlic, minced, instead of dried garlic.
2. Add 1 large rib celery, sliced thinly, and 1 small green pepper, chopped.
Excerpted from Fix-It and Forget-It Cookbook
Copyright © 2001 by Phyllis Pellman Good and Dawn J. Ranck. All rights reserved.
|
"/>
