Keeping in line with our healthy eating efforts, at least until Valentine candy is everywhere and we break our resolution, here’s the perfect recipe.

Not only is this black bean soup healthful, but it is crock-pot easy and actually quite filling as the main entrée.

You’re doing nothing more than combining ingredients and then leaving them to simmer for most of the day. You could also cook this on the stove top in about 30 minutes or so if you don’t have a crock pot.

Top with just a little shredded cheese and some fat-free sour cream. I like to crunch a few tortilla chips in there as well. Or, you could warm a few corn tortillas to serve on the side. Try to buy the smallest sized, reduced fat ones.

Tex-Mex black bean soup
2, 15-ounce cans black beans, drained
2, 15-ounce can diced tomatoes with green chilies
1, 15-ounce can fat-free chicken broth
1, 15-ounce can Mexi-corn
3 Tbsp. chili powder
3 tsp. cumin
2 tsp. minced garlic
Combine in crock pot and cover. Slow cook on warm for most of the day.