Since I missed posting on CROCKPOT WEDNESDAY I'll share a yummy soup that I fixed in the slow cooker this week. The recipe comes from THE CROCKIN' GIRLS SLOW COOKIN' COMPANION and is super easy.
MEXICAN BEAN SOUP
1 1/2 lb. lean ground chuck (I used ground turkey), browned and drained
1 can black beans, drained
1 can dark red kidney beans, drained
2 cans Mexicorn, drained
1 can diced tomatoes with onions and green peppers, undrained
1(12oz.) jar chunky salsa
Chicken broth(add until you achieve the desired soupiness)
1 tsp. onion salt (I used onion POWDER)
1 tsp. garlic powder
salt and pepper to taste
Garnish with Mexican blend shredded cheese and fat free sour cream.
DIRECTIONS:
Mix together all ingredients in the slow-cooker and let simmer on LOW for 3-4 hours. Serve with a little Mexican blend shredded cheese and a dollop of sour cream.
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