Black Bean #Soup In A #Crockpot #Recipe!

Hey Everyone!! :-)

Here's another stick-to-your-ribs soup recipe to keep you warm this Winter. Enjoy! :-)

Ingredients:
3 12oz cans black beans drained and rinsed
6 cups water or vegetable stock
1 cup red wine (your favorite kind)
1 12 oz can corn
3 potatoes cut into bite-sized pieces
1 carrot chopped
4 onions chopped fine
2 chili peppers chopped (and seeded if you want mild chili)
1 bell pepper chopped
10 cloves garlic minced fine
1 10oz can crushed tomatoes
4 tbsp cumin
2 tbsp turmeric
1/2 tbsp chili powder
2 tsp cayenne pepper
2 tbsp oregano
2 tsp basil
2 tbsp olive oil
1 tbsp butter
Salt and pepper to taste

Add the beans, carrot, potatoes, and water or stock to the crockpot, set to high, and cover. Put the olive oil, butter, onions, and peppers in a saute pan and cook until the onions are translucent and soft. Add the garlic to the saute pan and cook until the onions start to caramelize. Transfer the vegetables to the crockpot and deglaze the saute pan with the wine. Simmer for a couple of minutes to allow the wine to reduce and transfer the contents of the saute pan to the crockpot. Add the tomatoes, corn, herbs, and spices to the crockpot and stir to combine. Cover the crockpot and cook on high for 2-3 hours. Stir the soup, taste it for seasoning, and make adjustments as necessary. Add more water if it's needed. Cover the crockpot and cook for an additional 2-3 hours or until the potatoes are tender. Serve piping hot with a side of crusty bread.

Bon appetit!