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.