Print
ShareThis
Navy Vegetable Soup with Tortilla Crisps
Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.
Yield: Makes 8 to 10 servings
Ingredients:
1
can (16 ounces) tomato sauce
2
medium green bell peppers, seeded and chopped
1
can (15 ounces) garbanzo beans, rinsed and drained
1
can (15 ounces) red kidney beans, rinsed and drained
1
can (15 ounces) black beans, rinsed and drained
1
can (14-1/2 ounces) Mexican-style stewed tomatoes, undrained
1-1/2
cups frozen corn
1
cup chicken broth
3
tablespoons chili powder
4
cloves garlic, minced
1
tablespoon unsweetened cocoa powder
1
teaspoon ground cumin
1/2
teaspoon salt
Hot cooked rice
Shredded cheese, sliced ripe olives, avocado and green onion slices (optional)
Preparation:
1.
Combine all ingredients except rice and toppings in slow cooker; stir until well blended. Cover and cook on LOW 6 to 6-1/2 hours or until vegetables are tender.
2.
Spoon rice into bowls; top with chili. Serve with toppings, if desired.
This recipe appears in:
Chilis
