Texas Black Bean Soup
2 cans black beans rinsed and drained
1 can stewed tomatoes or mexican stewed tomatoes, cut up
1 can diced tomatoes or diced tomatoes with green chilies
1 can chicken broth
1 can Mexicorn, drained
2 cans diced green chilies
4 green onions, thinly sliced
2 to 3 tablespoons chili powder
1 tsp ground cumin
1/2 tsp dried minced garlic
Combine all ingredients in crock pot, cook for 4-5 hours, or until heated through. Top with Mozzarella Cheese, and home made rolls.
Cheers,
Tasha Bracken
2 comments:
Yum! That looks awesome! I love soup in the fall!!
I love this recipe!! I don't care if it came from Texas or anywhere else. It's an excellent soup recipe! I add twice the amount of black beans the second time I made it and cooked it in the Instant Pot for 30 minutes. It was PERFECT.
Hannah
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