| Southwestern Bean Soup
15 1/2 ounces of red kidney beans, rinsed & drained
15 ounces of can pinto beans or great northern beans, rinsed & drained
3 cups of water
14 1/2 ounces of can Mexican stewed tomatoes
10 ounce package of frozen whole kernel corn
2 medium carrots, sliced
1 large onion, chopped
4 ounces of chopped green chili peppers
2 tablespoons of instant beef bouillon granules
1-2 teaspoon of chili powder
2 cloves garlic, minced |
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Cook in a slow cooker on high for 4 to 5 hours. Serve as a main dish or as an appetizer. |
