Black Bean Soup Upon a Rainy Evening!

Finally, California seems to be getting some cold, rainy weather. A good way to celebrate is to enjoy a bowl of hot, homemade soup and a slice of warm bread. Okay, I make soups year round but I don’t get as many complaints about it as I do when I serve it in 100-plus degree weather! With last-minute Christmas shopping, gift wrapping, and baking, it is a good feeling to know that the soup is basically cooking itself in the crock pot awaiting it’s appointed dinner time.

Black Beans Soup

1 medium onion, chopped
3 carrots, thinly sliced
2 stalks celery, thinly sliced
4 cloves garlic, minced
½ teaspoon ground cumin
1 ½ teaspoon dried basil
½ teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon Tabasco sauce
2 16 ounce cans black beans, drained & rinsed
1 14 ½ ounce can crushed tomatoes
2 14 ½ ounce cans broth
1 ½ cups cooked rice

Combine all ingredients except rice in crock pot. Cover and cook on low 8-10 hours (high 3-4 hours). Add cooked rice before serving. 6-8 servings. Grated cheese, green onions, or sour cream add extra interest to the soup.

Naturally, you can add some diced beef or chicken to the soup. A good reason to save those leftover slices of beef or chicken in the freezer for such a time as this.