Ingredients
- 3 small carrots diced
- 3 small potatoes diced
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1, 15 ounce can red beans
- 2 cups trout beans or any other favorite bean, par-cooked
- 1, 15 ounce can sweet corn kernels
- 1, 28 ounce can diced tomatoes
- 2 tablespoons kosher salt
- ½ teaspoon ground cumin
- 1 teaspoon aleppo pepper
- 2 tablespoons red bell pepper flakes
- ¼ teaspoon ground black pepper
- 1 teaspoon ground chili powder
- 2 cups water
Instructions
- In a slow cooker, combine carrots, potatoes, onion, and garlic.
- Add beans, corn, and diced tomatoes. Add all the spices and water.
- Cover and cook until potatoes and carrots are tender, and the soup has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours.
- Serve with cheese, or plantain chips like in the photo.