Black Bean Soup

• 1 lb. black beans, soaked
• 2 (14 1/2 oz.) cans low sodium chicken broth
• 1 qt. water
• 1 can Ro-Tel tomatoes with chilies, chopped
• 1 medium onion, chopped
• 3 carrots, grated fine
• 1/4 tsp. celery seed
• 1/2 tsp. sweet basil
• 1/4 tsp. thyme
• 1 Tbsp. chili powder
• 1/2 tsp. cumin
• 1/4 tsp. ground coriander
• 1 Tbsp. garlic, crushed
• 2 Tbsp. parsley
• 1 Tbsp. brown sugar
• 3 whole bay leaves
• 1/2 tsp. rosemary leaves
• 1 tsp. salt
• sprinkle of cayenne pepper

1. Soak beans overnight.
2. Drain.
3. Place beans in crock-pot or slow cooker.
4. Add remaining ingredients.
5. Cook until beans are tender, for several hours.
6. Serve over cooked rice.
7. This is very good served with blue tortilla chips.

black beans, chicken broth, water, rotel tomatoes, onion, carrots, celery, sweet basil, thyme, chili powder, cumin, ground coriander, garlic, parsley, brown sugar, bay leaves, rosemary, salt, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=253343 (may not work)