Carefree Crock Navy Bean Soup

1 pound dried navy beans, rinsed and drained
6 cups chicken broth
1 onion, chopped
2 stacks celery, chopped
2 cloves garlic, pressed
1/2 bay leaf
1 can diced tomatoes, undrained
salt and pepper to taste

Combine everything except the tomatoes in a crock-pot. Cook on High for 1 hour, turn to Low and cook 8-10 hours.

When the beans are tender, add tomatoes.

crock pot summer corn chowder

5 russet potatoes, scrubbed well and cubed
2 onions, chopped
2 stalks celery, chopped
2 cans corn, undrained (I used 4 ears of fresh)
2 tablespoons butter
1 can chicken broth
1 cup milk

In a crock-pot, add everything except the milk and cook on low for 8-9 hours. (You know your own crock-pot, so adjust the time accordingly. I cooked the chowder for 5 hours.)

Add the milk and cook for another 30 minutes, then serve up!

(Not Your) Basic Black Bean Soup

1 Tablespoon olive oil
1 onion, chopped
2 cloves garlic, pressed
1 small red bell pepper, chopped
1/2 teaspoon oregano (if using fresh herbs, triple the amount: 1/2 t dried = 1 1/2 t fresh)
1/2 teaspoon thyme
1 teaspoon cumin
pinch red pepper flakes
2 cans chicken broth
2 cans black beans, drained (we added a third can of beans at the very end - whole beans)
salt and pepper to taste

In a soup pot, heat oil over medium-high heat and add onion, garlic, and bell pepper. Cook until pepper is wilted and onion is translucent. Do not let garlic brown. Add spices and chicken broth; bring to a boil.

Add 2 cans beans, bring back to a boil. Salt and pepper to taste.

In a blender, puree halt the soup (in batches). Add puree back to soup, reheat (this is where you can add the optional third can of drained beans) and serve.

We served this with a cilantro and sour cream topping that took this Basic Black Bean soup to the next level. Heavenly!