Crock-Pot Thursday: Black Bean Soup

I've been making this soup for about 8 years now.  It seems like every winter we make this over and over until we are sick of it. Then, when winter comes around the next year, we can't wait to eat it again.

It is from Southern Living, November 1998 issue.

Ingredients:
2-15 oz. cans black beans, drained and rinsed
2-4.5 oz. can chopped green chilies
1-14 oz. can stewed tomatoes (or Mexican stewed tomatoes)
1-14 oz. can diced tomatoes, undrained
1-11 oz. can whole-kernel corn, drained
4 green onions, sliced (I omit this)
2 to 3 T. chili powder (I use 3)
1 tsp. ground cumin
1/2 tsp. dried minced garlic

Combine all ingredients in a crock pot.
Cover and cook on High for 5-6 hours.

It is so delicious.  Perfect for a cold winter night.  I try to serve it with dinner rolls or warmed french bread.  Yum!
Enjoy!