Hearty Black Bean Soup (adapted from a Taste of Home recipe)

3 medium carrots, halved and thinly sliced
2 celery ribs, thinly sliced
1 medium onion, chopped
4 garlic cloves, minced
1 (30 oz) can of black beans, rinsed and rained
2 cans of chicken or veggie broth
1 (14 oz) can of crushed tomatoes
1.5 tsp dried basil
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp hot pepper sauce
hot cooked rice  (opt.)

directions: in a 3 qt slow cooker, combine first 12 ingredients.  Cover and cook on low for 9-10 hours or til veggies are tender.  Serve with rice.  Yield: 8 servings.

(my notes: I don't follow soup recipes to the tee....I used two cans of beans, more veggies and more broth...no hot sauce, no rice, substitued a southwest seasoning blend for the chili powder...and let it simmer for about two hours, stove-top).