Bean Soup Southwestern Style |
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Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 6 |
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Great on a fall or winters day/eve. You can prep it the night before and plug it in the next morning to have dinner waiting Ingredients:
3 cups water |
1 (15 ounce) can red kidney beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
1 (14 ounce) can mexican-style stewed tomatoes |
10 ounces corn, frozen whole kernel |
1 cup carrot, sliced |
1 large onion, chopped |
1 (4 ounce) can green chili peppers, diced |
2 tablespoons beef bouillon granules |
2 teaspoons chili powder |
2 garlic cloves, minced |
Directions:
1. Directions.
2. In a 31/2- or 4-quart crockery cooker combine water, beans, undrained tomatoes, corn, carrot, onion, undrained chili peppers, bouillon granules, chili powder, and garlic.
3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
4. Serve with buscuits or rolls if wanted.
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