SD: Black Bean Fish Soup

1.25 lb. dry black beans-- sorted, rinsed & cooked overnight.

5 c. chicken broth-- low salt
2 cans diced tomatoes
6 oz. diced green chilis
16 oz. firm fleshed white fish fillets-- cut into pieces
3/4 c. chopped onion
3 cloves pressed garlic
3 TB red wine vinegar
1.5 tsp. dried oregano
3 tsp. dried thyme
3 tsp. ground cumin
3/4 tsp. fresh pepper

Night before-- place beans in slow cooker-- cover w/ 4-5 in of water & cook on low overnight or about 8 hours.

In the a.m.-- drain & rinse the beans. Add remaining ingredients, stir to mix, and cook on low an additional 8 to 10 hours.

Number of Servings: 8

Recipe submitted by SparkPeople user MYSHELLE10.