![\"\"](\"https:\/\/www.azuse.cloud\/wp-content\/uploads\/2018\/11\/DSCN3814-300x225.jpg\")
<\/p>\n<\/p>\n
<\/p>\n
This should fill up empty tummies quickly. I’d add cornbread or chicken (or beef) tacos to go with it, or other crunchy stuff on the side. But since it’s Spring and the weather is frequently less predictable than it is in winter, I’d term this a cross-over dish and make it kind of thick with the good stuff. I might also throw in a bit of smoked beef sausage, just to give it extra oomph! But that’s just me….<\/p>\n
Black Bean Soup<\/strong><\/p>\n 2 15-ounce cans of black beans, rinsed and drained<\/p>\n 2 4.5 ounce cans of chopped green chilis (if you don’t tolerate that heat, ease off on it)<\/p>\n 1 14.5 ounce can of Mexican stewed tomatoes, undrained<\/p>\n 1 11 ounce can of whole kernel corn<\/p>\n 4 scallioins, sliced<\/p>\n 2 carrots, sliced<\/p>\n 2 to 3 Tbsps chili powder<\/p>\n 1 teaspoon of ground cumin<\/p>\n 1\/2 teaspoon dried minced garlic<\/p>\n Combine all ingreients in a 5-quart slow cooker. Cover and cook at HIGH for 5 to 6 hours.<\/p>\n Side dishes: cornbread, fresh and hot; taco or corn chips; cut veggies e.g., celery, baby carrots, green onions, bell peppers, etc.<\/p>\n Enjoy it. It’s good for the warm-to-cold swings that are probably going on in the weather everywhere right now. It was nearly 60F yesterday, barely 50 this afternoon and tomorrow may drop back to the upper 30s. And snow is predicted in my area for Monday morning.<\/p>\n Bon appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"