This soup is super easy, super spicy, and super good! After cooking you can run some of this soup through a blender for a creamier version.
1 pound dry black beans, soaked overnight
6 cups chicken broth
½ teaspoon garlic powder
4 teaspoons diced jalapeno peppers
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
¾ teaspoon ground black pepper
8 drops hot pepper sauce
Drain black beans and rinse.
In a slow cooker, combine beans, broth, garlic powder, jalapenos, chili powder, cumin, cayenne, pepper and hot pepper sauce. Cook on high 4 hours, then on low 2 hours, or until ready to eat.
Makes 6 servings.
