A Johnson family favorite, this week’s pot of soup and one of my “go to” recipes.  The recipe came in a cookbook with out first crock pot.

1 medium onion, chopped

3 carrots, thinly sliced

2 stalks celery, thinly sliced

4 cloves garlic, pressed

1/2 teaspoon ground cumin

1 1/2 teaspoons dried basil

1/2 teaspoon chili powder

1/2 teaspoon dried oregano

2 (16 oz) cans black beans, drained and rinsed

1 (14 1/2 oz) can crushed tomatoes

1 (14 1/2 oz) can diced tomatoes with liquid

3 (14 1/2 oz) cans chicken broth (or vegetable broth for vegan)

1 1/2 cups cooked rice

Combine all ingredients except rice in crock pot.  Cook on low 8 – 10 hours or on high 3 – 4 hours.  Add cooked rice and serve.