Categories: Beans (Round), Main Dish, Slow Cooker, Soup

Ingredients

• 1 (15 ounce) can refried beans
• 1 (15 ounce) can black beans
• 1 cup cherry tomatoes , quartered
• 1 cup diced carrot
• 1 cup frozen roasted corn
• 2 cups vegetable broth
• 1 tablespoon Tabasco sauce
• 3 garlic cloves , chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon chipotle chili powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt

Directions

1. Use a 4-quart slow cooker; add the refried beans to the crock, and turn to high to begin melting the bean blob.

2. Drain and rinse the black beans; add to the crock.

3. Add in tomatoes, carrots, and roasted corn.

4. Pour in the vegetable broth; stir in the Tabasco sauce, garlic, spices, and salt.

5. Cover and cook on high for 3-4 hours, or on low for 6-8 hours.

6. The soup is done when the carrots have reached the desired tenderness.

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