WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, November 25, 2014

MEXICAN CORN AND BEAN SOUP

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 -28 ounces can diced tomato
  • 2 -15 ounces cans red kidney beans, drained and rinsed
  • 1 -1 pound bag frozen corn kernels
  • 1 medium zucchini, grated
  • 1 large orange, yellow or red bell pepper, chopped
  • 1 -32 ounces box vegetable stock

  1. 1. Heat oil in a sauté pan over medium heat.
  2. 2. Add onions and cook for 3 minutes.
  3. 3. Add garlic, chili powder, and cumin, cook for an additional minute and then transfer to a crock pot.
  4. 4. Add the remaining ingredients and stir to combine.
  5. 5. Cook on low 6-8 hours or on high for 3-4 hours.
  6. 6. Serve with desired accompaniments.

Suggested Accompaniments: Sour Cream, Cheddar Cheese, Parmesan Cheese

This recipe and picture is from Weelicious

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