Slow Cookin' Tortilla Soup
1 lb (2 cups) dried Anasazi beans (they're not too far off of pintos if you were wondering)
6 cups water
2 cubes bouillon or 1/2 tsp or so salt
1 lb or so uncooked ground beef
1 med/large onion, chopped
3 cloves garlic, minced
1 snack bag of frozen green chiles, peeled, seeded, and chopped (more wouldn't hurt)
1 can diced tomatoes
3 cans broth
1 carton of grape tomatoes (I don't like them raw, so this is how I use them up)
1 can corn kernels (I would have preferred frozen)
2 tsp or so chili powder
1-2 tsp dried oregano
salt and pepper to taste
Top with your preference of:
tortillas cut into small strips
shredded cheddar cheese
reduced fat sour cream
chopped green onions
chopped avocado (sadly I used all mine up earlier in the day)
1. Sort and rinse beans. Put in the crock pot with 6 cups of water and 2 bouillon cubes or salt. Cook on high for 3-4 hours or until beans are tender. Drain most of the liquid off before adding other ingredients. (Also just a great way to cook beans for any application without the hassle of soaking).
2. Brown ground beef in a pan. Add onions and garlic and a dash of salt and cook until translucent. Add beef and onion mix to the slow cooker. (Drain beef before adding to pot if it's not lean or if that's just your preference.) (If you decide to go for chicken instead or a pre-cooked beef or pork or just go vegetarian, make sure you add some oil to cook your onions and garlic in.)
3. Add the rest of the ingredients (minus the toppings) to the slow cooker. Cook on high for 2 or so hours or until you're ready to eat and the tomatoes are cooked.
4. Serve topped with tortillas and other condiments that you desire.
Rosemary
P.S. My 3-year-old who has never seen a [non-jelly] bean that he liked said that he loved these beans. It's either a miracle, a con, or a really tasty soup. :-)
