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BLACK BEANS AND RICE SOUP

1 Medium onion, chopped
3 carrots, thinly sliced
2 celery stalks, thinly sliced
4 garlic cloves, minced
1/2 Teaspoon ground cumin
1-1/2 Teaspoons dried basil
1/2 Teaspoon chili powder
1/2 Teaspoon dried oregano
1/2 Teaspoon Tabasco sauce
2 Cans black beans - (16 oz ea), drained, rinsed
1 Can crushed tomatoes - (14 1/2 oz)
2 Cans reduced sodium chicken broth - (14 1/2 oz ea)
1-1/2 Cups cooked rice

Combine all ingredients except rice in crock pot. Cover; cook on low 8 to 10 hours (HIGH 3 to 4 hours). Add cooked rice before serving. This recipe yields 6 to 8 servings.

Source: Recipes collected from PUBLIC DOMAIN BBS BOARDS in 1995-1999