Texas Black Bean Soup

This hearty meatless stew made with convenient canned items is perfect for spicing up a family gathering on a cool day. The flavor is rich and layered, yet it requires so little time and attention.

—Pamela Scott, Garland, TX

Prep: 5 min. • Cook: 4 hours • Makes: 10 servings

• 2 cans (15 oz. each) black beans, rinsed and drained
• 1 can (14 ½ oz.) stewed tomatoes or Mexican stewed tomatoes, cut up
• 1 can (14 ½ oz.) diced tomatoes or diced tomatoes with green chiles
• 1 can (14 ½ oz.) chicken broth
• 1 can (11 oz.) Mexicorn, drained
• 2 cans (4 oz. each) chopped green chiles
• 4 green onions, thinly sliced
• 2 to 3 Tbsp. chili powder
• 1 tsp. ground cumin
• ½ tsp. dried minced garlic

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

1 cup: 91 cal., 0 fat (0 sat. fat), 0 chol., 609mg sod., 19g carb. (6g sugars, 4g fiber), 4g pro.