Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Texas Black Bean Soup
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- #25634
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 cans (15 ounce size) black beans, rinsed and drained
2 cans (14.5 ounce size) diced tomatoes or diced tomatoes with green chiles
1 can (14.5 ounce size) chicken broth
1 can (11 ounce size) Mexicorn, drained
2 cans (4 ounce size) chopped green chiles
4 green onions, thinly sliced
3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic
directions
Combine all the ingredients in the crock pot. Mix well.
Cover the crock pot and cook on high heat for 2-3 hours or until everything is heated through. Stir well before serving and adjust the seasoning as needed.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
178 calories, 3 grams fat, 31 grams carbohydrates, 10 grams protein per serving. This recipe is low in fat.
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reviews & comments
January 3, 2015
I have been using this recipe for years. I put half the chili powder and use lower sodium black beans, chicken broth and tomatoes, as I am trying for lower salt. Easy to fix and goes great with cornbread.