Tiffany’s Kickin’ Black Bean Soup
Is summer already coming to an end? Labor Day weekend marks the closing of summer, but to help soften the blow we are crockin’ up some yummy dishes for...
Stuffed Cabbage with Cranberries – A delicious recipe for the slow cooker
Two of our favorite things: Mexican food and pasta, all in one fabulous recipe! Your family is sure to be asking for this dish many times over. Enjoy!
We want to give a special shout out to our friend Tiffany who submitted this tasty, clean recipe. It may be healthy, but don't let that fool you. This crockin' recipe is packed full of flavor and is sure to be one of your family's favorite crockin' meals at home!
- 1 large onion, chopped
- 1 stalk celery, chopped
- 2 carrots, chopped
- 8 cloves garlic, chopped
- 4 Tablespoons chili powder
- 2 Tablespoons ground cumin
- black pepper, to taste
- 4 (15-ounce) cans vegetable broth
- 1-2 Cans black beans, drained and rinsed
- 1 Cup frozen corn
Add all ingredients to the slow cooker, cover, and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
Leave a Review
You must be logged in to post a comment.