Thursday, May 19, 2011

Spicy Bean Soup

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes and green chilies
1 can (14-1/2 ounces) vegetable broth or reduced-sodium chicken broth
2 cups frozen corn, thawed
1 Jalapeno diced
3 cups water
1 Can sliced carrotts drained
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons chili powder

1.In a 5-qt. slow cooker, combine the beans, tomatoes, broth, corn and jalapeno 
2. Stir in the water, carrots, onion, garlic and chili powder.

3.Cover and cook on high for 4-5 hours or until vegetables are tender and flavors are blended. Top with 1T Sour Cream.

Nutritional  One serving (1-1/2 cups) equals 218 calories, 1 g fat (trace saturated fat), 0 cholesterol, 964 mg sodium, 44 g carbohydrate, 10 g fiber, 11 g protein.

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