Southwestern Black Bean Soup (Crock Pot) |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 8 |
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This is a yummy, comforting soup, to be enjoyed any time of the year, but especially in the cooler months. It's so easy to do and when you walk through the door after work, you will have a wonderdul, delicious meal! Just some crunchy french bread or some hot cornbread with honey butter will top off the meal! Note: I like to add corn to the recipe and carrots. Ingredients:
2 (16 ounce) cans black beans, drained and rinsed |
1 cup chopped onion |
5 garlic cloves, minced |
1 (4 ounce) can green chilies, chopped |
1 cup diced ham |
1 1/2 tablespoons ground cumin |
1 tablespoon dried oregano |
1 tablespoon dried basil |
1 teaspoon dried thyme |
1 teaspoon salt |
1/4 teaspoon black pepper |
2 (15 ounce) cans beef broth |
1 cup water |
grated monterey jack cheese |
cilantro |
sour cream |
Directions:
1. Place all ingredients in a Crock Pot, stir well and cover
2. Cook on low heat for 8 to 10 hours
3. Before serving, puree about 2 cups of the soup mixture with a potato masher and add back to the pot to make a thicker soup
4. Servie with fresh cilantro, cheese and sour cream.
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