Mexican Bean Soup Slow Cooker Recipe

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

1. Combine all ingredients in slow cooker
2. Cover and cook on low 8 to 10 hours
3. Yield: 8 servings
4. 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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