This soup can be served as is or run through the blender for a creamy version. You can adjust the spice to cool it down.

6 servings.

1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups vegetable broth
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce

Drain black beans, and rinse.

Combine beans, jalapenos, and broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.

Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

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