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Old 02-04-2003, 04:04 AM
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Shawn Shawn is offline
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Another from Culinary Jen in Jan. 2003 WFD thread

Black Bean Soup

3 cans black beans -- (15 ounces each)
12 ounces green bell peppers -- frozen, diced
2 cups chopped onion -- frozen
2 cans chicken broth -- (14.5 ounces each)
1 can diced tomatoes -- (14.5 ounces)
1 teaspoon garlic -- minced
1 1/2 teaspoons cumin -- divided
3/4 teaspoon salt
2 tablespoons extra virgin olive oil

In a slow cooker, combine beans, bell peppers, onion, broth, tomatoes, garlic and 1 tsp. cumin.

Cover and cook on HIGH for 5 hours or on LOW for 8 - 10 hours.

Just before serving, stir in salt, 1/2 tsp. cumin and the oil.

NOTES : Add some chopped fresh cilantro at the end.

Add some hot peppers.

2 medium bell peppers = 12 ounces frozen bell pepper

Yields: 8 servings
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