Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

CP Texas Black Bean Soup




Source of Recipe


cajuncookingrecipes.com


List of Ingredients




(2) 15-oz cans black beans, rinsed and drained

14 1/2 oz can stewed tomatoes or Mexican stewed tomatoes, cut up

14 1/2 oz can diced tomatoes or diced tomatoes with green chiles

14 1/2 oz can chicken broth

11 oz can Mexicorn, drained

(2) 4-oz cans chopped green chiles

4 green onions, thinly sliced

2 to 3 T chili powder

1 t ground cumin

1/2 t dried minced garlic


Recipe



In a crock pot, combine all ingredients. Cover and cook on HIGH for 4 to 5 hours or until heated through.

Serves 8 to 10. Yields about 2 1/2 quarts.