- 1 cup dry black beans (boil for 2 minutes, then cover and let sit in that water for 2 hours before starting stew)
- 1 cup dry lentils
- 1 cup salsa (I used medium spice, chunky!)
- 1 cup frozen corn
- 1 cup chopped carrots (about 2 carrots)
- 2 cups vegetable broth
- 2 cups water
- garlic powder
- garnish: avocado and blue corn tortilla chips for enhanced dining experience.
You could just leave everything in the crock pot for a few hours and serve as is, however I blended about 3 cups of the soup and added it back to the crockpot to get a thicker more stew-like texture. We both really enjoyed it and I have three perfectly portioned servings of leftovers for later. 
©2009 Sound Eats
