Wednesday is the day I grocery shop. And Wednesday is the day I cook and bake.
Today was no exception. Except it was EASY! I do like to spend time over an involved recipe, but it was nice today to simply open cans and dump in the ingredients. And out came a really good soup. I mean, really good. So here’s the recipe…
Black Bean and Corn Soup
– it’s a Weight Watcher’s recipe from E-MealZ
– it’s 4 pts and 4 servings (Serving = 1 cup)
– E-MealZ is a paid subscription program for weekly meal planning and shopping list. Subscriptions can be tailored to a particular diet and the size of the family. Pretty neat, huh?
1 c Rotel, undrained
11 oz can white corn, drained
15 oz can black beans, drained & rinsed
(1 T chili powder, ½ t cumin, ¼ t minced garlic)
TIP – In your colander, start with the corn that only needs to drain and is not as messy. Then drain and rinse the black beans.
Crock Pot Instructions : Combine all ingredients in a crock-pot and
cook on low 7 – 8 hours.
Stove Top Instructions : Combine all ingredients in a big pot and bring to a boil, then simmer on low until ready to serve.
I served it with a dollop of sour cream and a sprinkle of mexican shredded cheese. I paired it with Pillsbury French Loaf, which Tyler and I think is just delicious. It was a simple meal ready in minutes.
ALSO! This is an easy meal to double – triple – make however much you want and freeze it or share it with family and friends.
Tyler and I took a big ole portion of this soup to a family of seven – the parents and five big boys! – along with a loaf of bread and a plate of brownies. From what I heard, they liked it, too.