Black Bean & Vegetable SoupIngredients

1 lb dried black beans (or other beans your choice)
8 cups water
1 ½ tsp salt
½ cup dry red wine
2 tsp dried basil
1 tsp dried marjoram
¼ tsp pepper
2 cups onions, chopped
2 cups red potatoes, chopped
1 cup celery, chopped
1 cup carrot, sliced
6 garlic cloves, minced
1.12oz can stewed tomatoes


Place black beans into a bowl, cover completely with water to about 2 inches above the beans and leave overnight. Then drain.

Add beans to large crock pot, add 8 cups of water and remaining ingredients. Cover with lid and simmer for about 2 ½ hours on very low temperature or until vegetables are tender.

Serve hot with a crusty French bread.