Wednesday, November 11, 2015
Cheesy Black Bean Soup
My kids love to eat soup. In fact, I think they could live on chicken noodle soup and crackers if I let them! I have worried so much about finding meals that they will gobble up, no question. Chicken noodle soup is definitely one of those things.
For many years, I have been making some variation of a chili or taco soup, with fritos and sour cream, or with tortilla chips, or sometimes cornbread or cornbread muffins.
Recently I have found a good hack for black bean soup, and it has become our new staple. It is so tasty and yummy!
Recipe for Cheesy Black Bean Soup
2 boxes black bean soup, from whole foods.
1 can stewed, crushed, or diced tomatoes
1 can pinto beans, drained
1/2 bag (about 3/4 c.) frozen corn kernels
1/2 finely diced green pepper
1/2 tsp. chili powder
Garlic salt, to taste
Fresh ground pepper, to taste
shredded mexican cheese
Throw everything (except cheese and corn) in the slow cooker on low. Add frozen corn kernels and green pepper in the last 30 min. of cooking.
Serve with cornbread muffins and lots of butter!
Top with shredded cheese!