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Mexican Bean Soup Slow Cooker Recipe
Ingredients
- 1 cup (160 g) chopped onion
- 1 can (14 ounces, or 400 g) no-salt-added diced tomatoes
- 342 g pinto beans, cooked or canned without salt
- 344 g black beans, cooked, or canned without salt
- 512 g kidney beans, cooked or canned without salt
- 1 pound (455 g) frozen corn
- 1½ cups (390 g) low-salt salsa
- 2 tbsps (15 g) salt-free mexican seasoning
Method
- Combine all ingredients in slow cooker
- Cover and cook on low 8 to 10 hours
- Yield: 8 servings
- Per serving: 209 g water; 355 calories (4% from fat, 23% from protein, 73% from carb)
Serve topped with your choice of sour cream or shredded cheese (or both!)
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Full List of Healthy Recipes
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Place meat in slow cooker In a mixing bowl, combine remaining ingredients and pour over meat Cover and cook on low for 8 to 10 hours or on high for 5 hours Yield: 10 Continue Reading →
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Chopped chives Put all ingredients into slow cooker or soup pot except milk and chives Cook 10 to 12 hours on low or 4 to 6 hours on high Stir in evaporated milk during Continue Reading →
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Combine all ingredients and pour into 1½-quart (1 4 L) baking dish Place metal trivet or crumpled foil in bottom of slow cooker Add ½ cup (120 ml) hot water to cooker Continue Reading →
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Combine all ingredients in slow cooker Cover and cook on high 7 hours Yield: 6 servings Per serving: 434 g water; 193 calories (27% from fat, 21% from protein, 52% from Continue Reading →
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Combine all ingredients in a saucepan and heat until sugar is dissolved Store in the refrigerator Yield: 20 servings Per serving: 10 g water; 35 calories (18% from fat, Continue Reading →