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     Title: Texas Black Bean Soup
Categories: Beans, Vegetables, Chilies, Herbs
     Yield: 10 servings

    30 oz Black beans (2 cans); rinsed
          - drained
14 1/2 oz Can stewed or Mexican stewed
          - tomatoes; cut up
14 1/2 oz Can diced tomatoes with green
          - chilies
14 1/2 oz Chicken broth
    11 oz Mexicorn; drained
     8 oz Chopped green chilies
          - (2 cans)
     4    Green onions; thin sliced
     2 tb Chilli spice mix
     1 ts Ground cumin
   1/2 ts Dried minced garlic

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

 Recipe by Pamela Scott, Garland, Texas.

 Makes: 10 servings (2 1/2 quarts)

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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