3 medium carrots, halved and thinly sliced
2 celery ribs, thinly sliced
1 medium onion, chopped
4 cloves garlic, minced
20-oz can black beans, drained and rinsed
2 14 1/2 oz cans chicken broth
15 oz can crushed tomatoes
1 1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp hot pepper sauce
1. Combine all ingredients in slow cooker.
2. Cover. Cook on low 9-10 hours.
NOTE: May be served over cooked rice. If you prefer a thicker soup, use only 2 can chicken broth.
Ali Hinman
