Ingredients
3 medium carrots, halved and thinly sliced2 celery ribs, thinly sliced1 medium onion, chopped4 garlic cloves, minced1 can (30 ounces) black beans, rinsed and drained2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth1 can (15 ounces) crushed tomatoes1-1/2 teaspoons dried basil1/2 teaspoon dried oregano1/2 teaspoon ground cumin1/2 teaspoon chili powder1/2 teaspoon hot pepper sauceHot cooked rice
Preparation
In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Serve with rice.
