Guest guest Posted May 23, 2001 Report Share Posted May 23, 2001 * Exported from MasterCook * Black Bean and Corn Soup Recipe By :Fix-It and Forget-It Cookbook, Dawn J. Ranck & Phyllis Pellman Good Serving Size : 8 Preparation Time :0:00 Categories : Fix-It and Forget-It Cookbook Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 15 oz cans black beans -- drained & rinsed 1 14.5 oz can Mexican stewed tomatoes -- undrained 1 14.5 oz can diced tomatoes -- undrained 1 11 oz can whole kernel corn -- drained 4 green onions -- sliced 2 tablespoons chili powder -- (to 3 tbsp) 1 teaspoon ground cumin 1/2 teaspoon dried minced garlic Combine all ingredients in slow cooker. Cover and cook on high for 5 to 6 hours. VARIATIONS: Use 2 cloves of fresh garlic, minced, instead of dried garlic. Add 1 large rib celery, sliced thinly, and 1 small green pepper, chopped. S(ISBN): " 1-56148-317-6 " Copyright: " 2000 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 383 Calories; 2g Fat (4.7% calories from fat); 24g Protein; 70g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 30mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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