Southwestern Bean Soup

This soup is standard winter fare in our household.  It's so easy...just put everything in the crockpot and let it cook!

Ingredients:

3 cups water

1 15-ounce can kidney beans, rinsed and drained

1 15-ounce can black beans, pinto beans, or Great Northern Beans, rinsed and drained

1 141/2-ounce can Mexican-style stewed tomatoes, undrained

1 10-ounce package frozen whole kernel corn

1 cup sliced carrot

1 large onion, chopped

1 4-ounce can diced green chile peppers

2 tablespoons instant beef or chicken bouillon granules

2 teaspoons chili powder

2 cloves garlic, minced

Directions:

Combine ingredients in a 3 1/2 or 4 quart slow cooker.

Cover and cook on low-heat setting for 10-12 hours, or on high-heat setting for 5-6 hours.

Tips:

This is really good with a little cheese and/or sour cream added when served, as well as some tortilla strips.  A little cornbread on the side goes well too.

You can add chicken to this soup...we usually do.  I'm sure you could add beef as well, depending on what kind of bouillon you use.