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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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In 'Make it Fast, Cook it Slow' by Stephanie O'Dea Ingredients:
1 (15 ounce) can refried beans |
1 (15 ounce) can black beans |
1 cup cherry tomatoes, quartered |
1 cup diced carrot |
1 cup frozen roasted corn |
2 cups vegetable broth |
1 tablespoon tabasco sauce |
3 garlic cloves, chopped |
1 teaspoon ground cumin |
1/2 teaspoon chipotle chili powder |
1/4 teaspoon black pepper |
1/4 teaspoon kosher salt |
Directions:
1. Use a 4-quart slow cooker; add the refried beans to the crock, and turn to high to begin melting the bean blob.
2. Drain and rinse the black beans; add to the crock.
3. Add in tomatoes, carrots, and roasted corn.
4. Pour in the vegetable broth; stir in the Tabasco sauce, garlic, spices, and salt.
5. Cover and cook on high for 3-4 hours, or on low for 6-8 hours.
6. The soup is done when the carrots have reached the desired tenderness.
7. 6.
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