This is the time of year when I start getting out my soup recipes. Soup is really a universal meal. You can just throw in anything. Some of my favorite meal growing up were my Grandmother's soups. Recently I called her and asked her to write down her recipes for me. She said, well I hardly ever follow a recipe. I said Ok could you just write down what you put in it. She again said well with my soups I just throw in what I have. So I have taken on her form of soup making. But I found this recipe on All Recipes that is close to the one we make. Enjoy!!
Spicy Black and Red Bean Soup
1 tablespoon vegetable oil
1 1/2 cups chopped onion
1 1/4 cups sliced carrots
2 cloves garlic, minced
3 cups chicken stock
2 teaspoons white sugar
1 (16 oz) package frozen corn
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can Italian-style stewed tomatoes
1 (14.5 oz) can diced tomatoes, drained
1 (4 oz) can diced green chiles
Combine everything in the crockpot, and cook on HIGH for the first hour. Turn the temperature down to LOW, and cook 7 more hours.
To see other Slow Cooking Thursday posts stop by and see Sandra for more.