Texas Black Bean Soup

Name: Texas Black Bean Soup
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 10 servings (2-1/2 quarts)
Cuisine: North America, Mexican
Ingredients: 2 cans (15 ounces each) black beans, rinsed and drained; 1 can (14-1/2 ounces) stewed tomatoes or Mexican stewed tomatoes, cut up; 1 can (14-1/2 ounces) diced tomatoes or diced tomatoes with mild green chiles; 1 can (14-1/2 ounces) chicken broth; 1 can (11 ounces) Mexicorn, drained; 2 cans (4 ounces each) chopped green chiles; 4 green onions, thinly sliced; 2 to 3 tablespoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon dried minced garlic

Total Time Prep: 5 min. Cook: 4 hours

Yield 10 servings (2-1/2 quarts)

Test Kitchen Approved

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

2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes or Mexican stewed tomatoes, cut up
1 can (14-1/2 ounces) diced tomatoes or diced tomatoes with mild green chiles
1 can (14-1/2 ounces) chicken broth
1 can (11 ounces) Mexicorn, drained
2 cans (4 ounces each) chopped green chiles
4 green onions, thinly sliced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic

Directions

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.

Recipe Creator