 |
Prep Time: 10 Minutes Cook Time: 540 Minutes |
Ready In: 550 Minutes Servings: 8 |
|
Cumin and chili powder give spark to this thick, hearty soup from Amy Chop of Eufaula, Alabama. If you have leftover meat - smoked sausage, browned ground beef or roast - toss it in for the last 30 minutes of cooking, she says. Ingredients:
3 medium carrots, halved and thinly sliced |
2 celery ribs, thinly sliced |
1 medium onion, chopped |
4 garlic cloves, minced |
1 can (30 ounces) black beans, rinsed and drained |
2 cans (14-1/2 ounces each) chicken or vegetable broth |
1 can (15 ounces) crushed tomatoes |
1-1/2 teaspoons dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/2 teaspoon hot pepper sauce |
hot cooked rice |
Directions:
1. In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Serve with rice. Yield: 8 servings.
|
|