Southwestern Bean Soup
This new addition to our table came from a CD-Rom of low-fat and no-fat recipes entitled Magic Chef (Automated Archives, Inc., c. 1994); it contains over 27,000 recipes, apparently contributed by individuals as there are a lot of similar recipes; I couldn't tell if the recipes had been kitchen-tested or just collected. Needless to say, I've barely scratched the surface in trying these! We enjoyed the crunchy, spicy taste of this quick and easy soup, quite different from other bean soups we like, and not nearly as thick.
Servings:
6
yield(s)
Prep Time:
15
mins
Cook Time:
120
mins
Total Time:
135
mins
Ingredients
-
15
oz
can red kidney beans
(rinsed and drained)
-
15
oz
can pinto beans or great northern beans
(rinsed and drained)
-
3
cup
water
-
14
oz
can Mexican stewed tomatoes
-
10
oz
package frozen whole kernel corn
-
2
medium carrots
(sliced)
-
1
large onion
(chopped)
-
4
oz
chopped green chili peppers
(to taste, I used sweet peppers)
-
2
tbsp
instant beef bouillon granules
(or equivalent number of cubes - at least 3)
-
1 - 2
tsp
chili powder
(or to taste)
-
2
cloves of garlic
(minced)
Instructions
-
The directions given with the recipe (I said I wasn't sure if it was kitchen tested!) merely, said, "Cook in a slow cooker on high for 45 min to 5 hours. Serve as a main course or as an appetizer."
-
My directions: Sauté the onion and garlic in a little olive oil, then add remaining ingredients and simmer over low heat until the carrots are just tender, but still crunchy. Salt and pepper to taste, serve hot.