| This soup is very thick and hearty and freezes well. Ok, here goes: (This came from a magazine) Black Bean Soup (Crockpot) 2 14.5 oz. Cans Chicken Broth
2 14.5 oz. Cans Beef Broth 1 lb. dried black beans, soaked overnight and drained 1 cup EACH: chopped carrots, red onion, celery 4 cloves garlic, crushed Spices:
1 1/2 teas. ground cumin
1 bay leaf
1/2 teas. dried oregano
1/2 teas. black pepper
1/4 teas. dried basil
1/4 teas. dried thyme (Don't add these till the soup is made!)
2 TBLS. Fresh Lime Juice
1 tsp salt =========================================================== In Saucepan, bring broths to a boil. In 5 or 6-qt crockpot, combine all ingredients EXCEPT broth, lime and salt. When broth reaches a boil, add it to the crockpot. Cover and cook on high for 5-6 hours or low 10-11 hours, till beans are tender. Transfer 4 cups of the solids into a blender and puree. Stir into the remaining soup with lime and salt. ============================================================ Use your imagination for garnish, as the soup will have that "concrete mix" look to it with the pureed beans. Anything colorful, like sour cream, chopped tomato, lime slices, cilantro, etc, look really nice on top. Enjoy! | 
