Instructions:

Texas Black Bean Soup

2 (15 ounce) cans black beans, rinsed and drained
1 (14 1/2 ounce) can stewed tomatoes or
    Mexican stewed tomatoes, cut up
1 (14 1/2 ounce) can diced tomatoes or diced
    tomatoes with green chiles
1 (14 1/2 ounce) can chicken broth
1 (11 ounce) can Mexi-corn, drained
2 (4 ounce) cans chopped green chiles
4 green onions, thinly sliced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic

In a crockpot, combine all ingredients. Cover and cook on HIGH for 4 to 5 hours or until heated through.

Yields 8 to 10 servings - about 2 1/2 quarts.