You are here

Hearty Black Bean Soup

Bettyskitchen's picture
Ingredients
  Canned black beans 30 Ounce, rinsed and drained
  Chopped green chillies 7 Ounce (May Use Two 4.5-Ounce Cans Instead)
  Mexican style stewed tomatoes 14 1⁄2 Ounce, chopped, but undrained
  Stewed tomatoes 14 1⁄2 Ounce, chopped, but undrained
  Canned sweet whole kernel corn with green and red peppers 11 Ounce, drained (May Use Regular Whole Kernel Corn)
  Green onions 4 , sliced
  Chili powder 3 Tablespoon (Start With 2 Tablespoons, And Increase As Desired)
  Ground cumin 1 Teaspoon
  Garlic powder 1⁄2 Teaspoon
Directions

Combine all ingredients in a slow cooker. Cover and cook on HIGH for 5 to 6 hours. Taste for flavorings during the last hour of cooking, and adjust to your taste, if desired. You may serve this with tortilla chips, crackers, or cornbread. I served mine with Onion-Cheddar Cheese Cornbread Sticks—delicious!!! I think you will really like this warming soup during the cold days of winter! Enjoy!!! --Betty
This video is a creation of bettyskitchen. You can visit bettyskitchen for
complete recipes, and more videos.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean
Preparation Time: 
15 Minutes
Cook Time: 
360 Minutes
Ready In: 
375 Minutes
Servings: 
10
Unexpected guests stop in? What do you do? Order a takeout? Now get rid of the hassle of ordering food from outside with this simple, flavorful, quick and easy black bean soup. A dish with added feel good factor, thus value-for-money dish makes for a hearty supper in a bowl and is an ideal after-work pick-me-up too. Betty teaches you how to stir up a quick pot of this deliciously thick bean soup in minutes using just regular store board ingredients.

Rate It

Your rating: None
4.966665
Average: 5 (3 votes)