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Black Bean & Tomato Soup Recipe

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This recipe for Black Bean & Tomato Soup, by , is from The Reichel Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tracy Reichel


1 large can diced tomatoes
2- 19 oz cans black beans (rinsed & drained)
2 cups soup stock (veg stock)
1 med onion, chopped small
1 cups carrots, chopped small
1-2 stalks celery, chopped small
1 small zucchini
1 large can corn
3 cloves garlic
3 Tbsp tomato paste
1 Tbsp red wine vinegar
1 Tbsp brown sugar
2 tsp dried basil
1 tsp dried oregano
1/4 tsp chili powder
salt & pepper

1. Combine tomatoes, beans, stock, onion, carrots, celery, zucchini,, corn, and garlic
2. Pour into crock pot
3. Combine tomato paste, red wine vinegar, and brown sugar together
4. Pour this over mixture in crock pot
5. Combine the 4 seasonings and add to pot
6. Cook on high for 4 hours or low for 8 hours




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