I love so many things about fall that it would take too long to mention them all. One is that it's soup weather. And sweater weather. And boot weather. And the gorgeous leaves, pumpkins, and cooler temperatures. Oh, my. What's not to like?
I thought I'd share my favorite fall soup--Southwestern Bean Soup. It's so easy and delicious. If you can open cans and a jar, you can make this soup!
SOUTHWESTERN BEAN SOUP
1 19 oz. can Black Bean Soup (not drained)
2 15 oz. cans Red Kidney Beans, drained
2 15 oz. cans Navy Beans, drained
1 16 oz. jar Chunky Salsa (mild or medium)
1/2 cup Red Wine Vinegar
Small can chopped mild Green Chiles, drained
Spray a slow cooker with cooking spray and pour the beans, salsa and vinegar into the crock pot. Stir until well blended. Cook on low for 6-7 hours. This makes 8-10 servings and freezes well.
Serve with cornbread or salad. Also good with condiments like salsa, guacamole, sour cream and chips.
Enjoy and let me know if you tried it. Also, feel free to post your favorite soup in the comments section.