- 3 cans of black beans
- 1 can of Itallian stewed tomatoes
- 2 cups of broth
- 2 T taco sauce
- 1 1/2 cups chopped vegetables
DirectionsChop up vegetables with a food processor or blender. (I don't think this is necessary when you're going to use an immersion blender at the end) Empty all cans into the crockpot. Do not rinse the beans or drain the tomatoes. Add broth and taco sauce. Mix with a spoon.
Cook on low for 8-10 hours or high for 5-6 (mine cooked on low for about 11 hours - it'll thicken the longer it cooks). Soups taste better the longer you cook it.
Before serving, use an immersion blender to soupify the beans and tomatoes. Serve with some shredded parmesan cheese and a dollop of sour cream. (We just used sour cream)