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Crock Pot Tomato Black Bean Soup (9/21/2007)

Crock Pot Tomato Black Bean soup

Ingredients:

4 15-oz. Cans black beans, rinsed and drained
2 4.5 oz. Cans chopped roasted green chiles
2 14.5 oz. Cans Mexican stewed tomatoes with green chiles
2 14.5 oz. Cans diced tomatoes, with their juice
2 11 oz. Cans whole kernel corn
8 green onions (white part and 2 inches of the green), sliced
4 cloves garlic, pressed or minced
2 tablespoons chili powder, to your taste
2 teaspoons ground cumin

For serving:

Shredded Cheddar Cheese
Sour Cream

Directions:

Put all the ingredients in the slow cooker and stir to combine. Cover and cook on LOW for 5 to 7 hours. Add some boiling water to thin, if desired. Ladle into bowls and serve hot with a sprinkling of cheddar cheese and a dollop of sour cream. Crackers or crusty bread would go great with this as well. Enjoy!

This week's wine recommendation from Van's Liquor store in East Dubuque is Yellow Tail Shiraz.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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