Samantha's Black Bean and Corn Soup

2 ¼ cups dry black beans (1 pound)
1 10-oz package frozen whole kernel corn
1 cup chopped onion (1 large)
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon ground coriander
¼ to ½ teaspoon bottled hot pepper sauce
4 cups boiling water
1 14 1/2 –oz can Mexican style stewed tomatoes, un-drained

I add chicken or beef tips sometimes to make it a little heavier meal.

1. Rinse beans; place in a large saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover; let stand for 1 hour. Drain and rinse beans.
2. In a 3 ½ or 4 quart crockery cooker combine the beans, corn, onion, garlic, cumin, salt, coriander, and hot pepper sauce. Pour boiling water over all.
3. Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ALVATN.