Black Bean Soup

When a chilly evening makes hot soup for supper sound good, I don’t have to be here to cook it on the stove top if I haul out the slow cooker.  Crock Pot cooking has cycled back into popularity.  Many soup recipes can be adapted.  Nothing smells better when you come into the house in the evenings!  A loaf of crusty French bread or a pan of cornbread complete the meal.

                                    Mary Ann’s Black Bean Soup

3 cans black beans, undrained

1 onion, chopped

4 garlic cloves, minced

4 carrots, peeled and sliced

32 ounce box of chicken stock (or homemade)

1 cup red and green peppers,  chopped

1 can diced green chilies ( I love using Hatch chilies)

2 oranges, juiced

1 teaspoon sea salt, or to taste

2 teaspoons cumin

 1 link smoked sausage, sliced (we like to use jalapeno sausage)

Put all ingredients into crock pot and cook on high 4 hours.  Before serving, dip out a cup of beans, mash, and return to pot.  May be served with a drizzle of sour cream or yogurt.

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