3 carrots, sliced thin
2 celery ribs, sliced thin
1 medium onion, chopped
4 cloves garlic, minced
1 (20 oz.) can black beans
2 cans (14 1/2 oz.) chicken broth
1 (15 oz.) can chopped tomatoes
1 1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. Tabasco

Combine all of the ingredients together in a slow cooker. Cover and cook on low for 9 to 10 hours.

For a thicker soup, only use one can of broth.