Mexican Corn and Bean Soup (Freezer Option)

In my frantic rush to find recipes to freeze, I stumbled across this gem.

MEXICAN CORN AND BEAN SOUP

I found this on momswhothink.com

Here is the actual link to the recipe:
http://www.momswhothink.com/crock-pot-recipes/mexican-corn-and-bean-soup.html

This stuff was awesome. The night I decided to make it, it was late, I was sick, Mr. Green was wiped out and I was about to fall over dead from exhaustion. Well, I mixed these ingredients together as quickly as possible, popped in on the stove top instead of the crock-pot, and it came out amazing. I froze the other half of it because I doubled the recipe. It was phenomenal. I was so sick and it went down so nicely...

I ate the leftovers the next day and I have been craving it again since. The only thing that would have made this recipe better would have been some cheese, sour cream, and tortilla chips.

Here is the wonderful recipe:

Mexican Corn and Bean Soup:
Ingredients:
2½ cups tomato juice
1 (14½ ounce) can diced tomatoes, undrained
2 cups corn
2 cups canned kidney beans
¾ cup finely chopped large onion
¾ cup chopped green bell pepper
1 garlic clove, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sugar
Salt and pepper

Optional:
cheese, sour cream, tortilla chips


directions: combine all ingredients into the slow cooker, cook on high 3-4 hours.


TO FREEZE:
Place all ingredients in a Ziploc bag and write the cooking directions on the front. Freeze flat and enjoy later!

Have a happy Saturday. GO TARHEELS!
-The Little Green Girl