Sorry for the delay in getting this recipe up. I finished the Y challenge this morning and then had to get ready for some dinner guests. In hindsight, I wish I had made this easy soup tonight. It’s easy to throw all the ingredients into a crock pot before you head into work. You’ll come home to a great meal.
Black and Red Bean Soup
serves 8
1 1/2 cups white onion, chopped
1 1/4 cups carrot, sliced
2 large garlic cloves, minced
1 16 oz package frozen shoepeg white corn, thawed
1 16 oz can kidney beans, drained and rinsed
1 16 oz can black beans, drained and rinsed
1 10 oz can chili-style diced tomatoes with green chilies
1 16 oz can low sodium vegetable broth
2 5/5 oz cans spicy V8 juice
salt and pepper to taste
Combine all ingredients in a 5-6 quart slow cooker
Cover and cook on low for eight hours. Serve with crusty bread.
