Crockpot Challenge: Hearty Black Bean Soup

Whilst reorganizing the sewing room, I found the Taste of Home's 2000 Quick Cooking Annual Recipes book. On Page 270, there was a recipe for Hearty Black Bean Soup using the crockpot. I gave it a try today with my 4 quart-sized crockpot and it turned out great! The original ingredients are in ( ). I used Penzeys Chicken Soup Base to cut down on the sodium further. (I love all their bases - I also have and use the Vegetable and Beef Bases - store them in the refrigerator after opening) One additional thing that improved it was using an immersion blender to make it a little thicker. Here are the before and after photos: The recipe says to serve over rice, but it was mighty tasty with a handful thin Milagro tortilla chips! I'll flat freeze it in bowl sized portions in quart sized Zip-Locs for future lunches.

HEARTY BLACK BEAN SOUP

3 medium carrots, halved and thinly sliced

2 celery ribs, thinly sliced

1/2 medium onion, chopped (1)

4 garlic cloves, minced

2 cans 15 ounce black beans, rinsed and drained

32 ounces water mixed with one rounded teaspoonful of Penzeys Chicken Soup Base (2 cans 14.5 ounce chicken broth)

1 can, 15 ounce crushed tomatoes

1 1/2 teaspoons dried basil

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon Penzeys Chile Con Carne (chili powder)

dash of cayenne pepper (1/2 teaspoon hot pepper sauce)

Combine ingredients, cover, cook on low for 6 (9-10) hours or until vegetables are tender.

Grade: A-/Definitely a repeater