Have been lurking and am now cooking mass quantities for hubby and me!

We ordered a Foodsaver and haven't used it to best advantage--we now know that after reading *your* messages on it! We've now got 4 Tilia containers and we're cooking/freezing up a storm!

I work a lot of nights and don't have time to cook--wow! this forum is really gonna help with that!

I've cooked up a soup-pot full of chicken fajitas, Sloppy Joes and taco meat. I'm not down to OAWC, but I'm making one mess and we're eating several times!

Got a great Crockpot Black Bean soup cooking right now--destined for tonite's supper and the freezer. If anyone's interested in the recipe, let me know!

Thanks, one and all, for helping so much!!!

M.

Leslie

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

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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.

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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!

Just a note on the pureeing. The recipe says to puree 4 cups--I do the whole batch.

Yum!

M>