crock pot spicy soup good plain, with nachos, quesdillas and even eggs in the morning!

Ingredients

1	lb black beans
2	stalks celery
2	carrots
1	yellow onion
1	cup tomatoes ( crushed)
4	oz mild green chilies
6	cups chicken stock or vegetable
2	tsp cumin
2	chipotles (cannned in adobe sauce)

Directions

1. Rinse and sort balck beans. Cover beans with cool water in saucepan.Bring to a boil and boil for 2 minutes. Remove from heat and let stand one hour. Drain. Add beans to crock pot and top with celery, carrots and onion.
   
   
2. Combine chipotles, tomatoes, green chilies, stock and cumin in a medium bowl. Pour mixture in crock pot. Cook on low for 7-8 hours or on high for 4 1/2 to 5 hours or until beans are tender. Add salt and pepper to taste.
   
   
3. Also good with chicken added.
   
   

Categories

Beans, Vegetables, Appetizers, Breakfast, Brunch, First Course, Main Dish, Soup, Mexican, Super Bowl, Slow Cook, Vegetarian

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat No cholesterol Very high in dietary fiber High in magnesium High in potassium High in thiamin Very high in vitamin A