Black Bean Soup

3 cans of black beans (undrained/ unrinsed)
1 can of Italian diced tomatoes (undrained)
2 cups of chicken broth
2 tbsp taco seasoning
3 cloves of garlic, minced
1 1/2 cups chopped carrots (or whatever vegetables you need to use up)

Chop up vegetables with a food processor or blender. Combine vegetables with rest of ingredients in 3 quart crock pot. Stir. Cook on low for 8-10 hours or high for 5-6. Longer on a lower setting is better.

Before serving, put soup in blender, then back in the crock pot. Be careful, it is hot. Don't fill your blender too full like I did or else you will have hot soup spattering out the edges when you turn it on. Not fun. And yes, I did use a lid on my blender, but I filled it too full and hot soup came out the edges. Yikes.

This soup was very good- but I recommend Beano if beans bother your tummy. This is a lot, a lot of beans.