Saturday, November 1, 2014

Three Bean Mexican Corn Soup

This “Three Bean Mexican Corn Soup” recipe is so easy to prepare that it makes it perfect for a busy weeknight. Most of the ingredients are things you'd have on hand. Serve with tortilla chips or cornbread.


 cups tomato juice
1 (14½ ounce) can diced tomatoes, undrained
2 cups frozen corn
2 cups canned kidney beans
2 cups canned pinto beans
2 cups canned black beans
¾ cup finely chopped large onion
¾ cup chopped green or red bell pepper
1 garlic clove, minced
2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon sugar
Salt and pepper
Fresh cilantro
1 sliced avocado
Tortilla chips or cornbread (optional)


1.      Combine all ingredients except salt and pepper in crock pot.
2.      Cover and cook on low 6-8 hours.3.      Season with sea salt and pepper to taste.4.      Top with three slices of avocado and cilantro.5.      Serve with tortilla chips or cornbread.

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