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Spicy Black Bean Soup
1 pound dried black beans (soak overnight)
1 can (49.5 ounces) chicken broth
1/2 teaspoon garlic powder
4 teaspoons canned diced jalapenos
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
8 drops Tabasco sauce
Drain black beans and rinse.
Put all ingredients into the slow cooker on low for all-day cooking or high for 4 hours, then low for 2 hours or until ready to eat.
Makes 6 servings
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