Texas Black Bean Soup--my way

From: Taste of Home Slow Cooker Classics
by Pamela Scott, Garland, Texas

cook time: 4-5 hours in crockpot

We asked for a new crockpot for Christmas since our old one was running on it's last leg--literally. I had never really gotten into crockpot cooking, but now that we have more driving time to and from work it has come in really handy. The cookbooks, however, are difficult to work with because so many recipes are loaded with fat and unhealthy choices. A few I have been able to "remake" but this one is good as is. And it is loaded with flavor. Not to mention, it includes beans which it has been pointed out to me that I make quite often. I love me some beans.

Two things to point out about the ingredients: there are a lot of canned veggies here. Fresh veggies are the healthiest for you, then frozen, and the least is canned. I like this recipe because it's easy, but I think using frozen corn would still be easy. Quite frankly, I hate canned corn but haven't tried frozen in this recipe yet. I'll update you when I do. Second, I use organic products when possible. I have a budget like everyone else, but I do make a few sacrifices so that our family can eat as healthy as possible. The best place to start and to make the most impact is to eat organic veggies without an outer layer. Fruits like apples, grapes, tomatoes, etc the whole fruit is eaten and therefore better to have as organic. Something like bananas isn't as essential since you peel it before eating. At least most people do.


Speaking of banana peels...I used to have a recurring dream when I was young. I would be falling asleep and dream of slipping on a banana peel. I would wake with a jump while dreaming I was falling to the ground. Anyone want to analyze? I think it was too many cartoons, personally.


Anyway, back to food. One last thought about organic food--I always try to buy organic tomato sauce and organic canned tomatoes because of the sugar content. A good amount would be 4g of sugar or less per serving.

Ok, here we go...

8-10 servings (about 2 1/2 quarts)

2 cans (15 oz ea) black beans rinsed and drained (apparently this helps with the gas!)
1 can (14 1/2 oz) stewed tomatoes cut up (I actually use whatever is around, today I used crushed)
1 can (14 1/2 oz) diced tomatoes (with chilies) I use the Aldi's brand--it has low sugar
1 can (14 1/2 oz) chicken broth
1 can (11 oz) mexicorn--or regular
4 green onions, thinly sliced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon crushed garlic
(if you don't use tomatoes with chilies, then add chopped green chilies)

Combine all ingredients in a crock pot and cook on high for 4-5 hours or until heated through.

I like to make a double batch and freeze in 1 cup portions for lunch. The smell just makes me mouth water!