il in a large stock pot over medium-high heat.
Mix Campbell's black bean soup and water until smooth. Add beans, ground beef and salsa.
Heat thoroughly.
Serve with sour cream, grated cheese and tortilla chips.
Soak beans overnight.
Drain and rinse.
Place in a pan, cover with water, and simmer on low for an hour.
Drain beans.
Place all ingredients except cornstarch in the crock pot.
Cook on high for 4 hours.
Use a slotted spoon to remove about 1 cup of cooked beans and ham.
Place them in a blender with a little bit of the broth and puree.
Return to crock pot.
Combine cornstarch with cold water in a bowl and mix.
Add to crock pot and mix.
Cook for an another 30 minutes or until broth thickens.
Place all ingredients in a Crock Pot, stir well and cover
Cook on low heat for 8 to 10 hours
Before serving, puree about 2 cups of the soup mixture with a potato masher and add back to the pot to make a thicker soup
Servie with fresh cilantro, cheese and sour cream.
Place beans in strainer and rinse.
After rinsing, place beans in bowl and cover completely with water. After a couple of hours, rinse and refill water level.
Soak overnight.
Next day, rinse beans and place in crock pot.
Combine all ingredients except sausage.
Cover.
Cook on low heat for 6 hours.
Saute cubed sausage in pan.
Put sausage and drippings, if any, in soup.
Continue cooking on low for another 2 hours.
Enjoy!
he whole mixture to your crock pot and then add enough broth
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onions, bell peppers, jalepenos and mushrooms.
Add garlic, chili powder, and salt.
Cook for at least two hours on High.
Alternatively, cook vegetables in a small amount of oil in a large pot on medium heat for 10 minutes; add all other ingredients, bring to a simmer and cook 1-2 hours until flavours have combined and vegetables are soft.
Combine all of the ingredients in a crock pot.
Cover and cook on high for 4-6 hours.
Cook in crock-pot until carrots are tender. Add cooked rice and continue cooking until warmed through.
To a cup of condensed black bean soup, add 1 can water, 1 teaspoon meat extract, 1 teaspoon Kitchen Bouquet and 1 teaspoon onion juice.
Simmer for a few minutes and just before taking off fire, add 2 to 4 tablespoons sherry or wine.
Do not boil after adding wine.
Serve with sliced egg, lemon or lime slices, and pass the Tabasco or hot sauce around the table.
Prepare Goya pimientos and scallion onions by chopping.
Add drained black beans, black bean soup, and spices.
Squeeze lime juice over dip and stir to combine all ingredients.
Salt and pepper to taste.
Drain and rinse the beans and place in a 6 quart crock pot.
Add the chicken, corn, and tomatoes with their juices to the beans.
Add the remainder of the ingredients and stir.
Cover and cook on low for 6 hours or more.
We like this better the second day, and really don't think it can be overcooked!
Serve the soup in large bowls and top with cheese, sour cream, and/or chips, if desired.
For cheese soup: Melt butter in heavy large pot over medium heat. Add
Combine everything EXCEPT cilantro and sour cream in crock-pot.
Cook on low for 8-9 hours. I like to turn crock-pot to high the last 20-30 minutes to allow soup to thicken.
If using, top with 1 tablespoon of sour cream and sprinkle with cilantro.
Place everything into the crock pot.
Turn on low for 7 hours.
If adding Corn starch add it mixed in a bit of water.
Cook for another hour Total cooking time 8 hours.
Enjoy.
In crock-pot, cook on low for five hours the first day.
Cook on low for one hour the 2nd day.
Sort and wash beans; place in crockpot. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
Combine rest of ingredients.
Cook on high for 2 hours then lower the heat to low and cook for 4 hours (or cook for 8 hours on low).
Remove ham hock and let cool for 15 minutes. Remove the bay leaf. Take a stick blender and puree some or all of the soup. Chop the ham in bite size pieces and add back to the soup.
Taste for seasoning and correct at this point.
utter and oil in a soup pot over medium heat. Add the
eparate bowl and add to soup as needed to thicken.
Heat oil in skillet over medium heat.
Cook chicken until no longer pink.
Using slotted spoon, remove chicken from pan, and transfer to crock pot.
Add all remaining ingredients, and cook on Low for 4-6 hours, or High for 2-3 hours.