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Title: Texas Black Bean Soup
Categories: Beans, Vegetables, Chilies, Herbs
Yield: 10 servings

30 oz (2 cans) black beans; rinsed
- drained
14 1/2 oz Can stewed or Mexican stewed
- tomatoes; cut up
14 1/2 oz Can diced tomatoes w/green
- chilies
14 1/2 oz Chicken broth
11 oz Mexicorn; drained
8 oz (2 cans) chopped green
- chilies
4 Green onions; thin sliced
2 tb Chilli spice mix
1 ts Ground cumin
1/2 ts Dried minced garlic

In a 3 qt. slow cooker, combine all ingredients. Cover
and cook on high for 4-6 hours or until heated through.

Pamela Scott, Garland, Texas.

Makes: 10 servings (2 1/2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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... The days of good grammar has went!
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)