Black Bean and Corn Soup

Ingredients: 

2 (14 oz) cans Black Beans, drained

1 (14 oz) can kidney beans, drained

1 (14 oz) can corn, drained

1 (14 oz) can of Mexican stewed tomatoes

1 (14 oz) can of Diced tomatoes

1-2 Tablespoons of chilli powder

1/2 Tablespoon of garlic

1 chopped onion

4 chopped green onions

*1 can of extra water*

serve with shredded cheese, sour cream, and chopped cilantro and corn bread:)

 

combine all ingredients into slow coooker.  I usually fill one of the cans that I emptied with water and pour it over top for the extra water.  Stir together.  Cook on high 5 hours. Serve with shredded cheese, sour cream or cilantro as options.  I usually make cornbread to go along with this.

**you can also do this in a pot on the stove. Just sauté onion and garlic first then add all the other ingredients. Bring to a boil then turn down to a simmer covered for 30 minutes or longer:) sometimes I start this at naptime and it simmers all afternoon.