Skip to Content
Madison Area Gluten Intolerance Chapter

Black Bottom Soup

4 15-ounce cans black beans
1 large onion chopped
3 cloves garlic minced
1 bell pepper (I used a red one)
3 15-ounce cans chopped tomatoes - drain 1 can, use juice from the other 2 cans
1 15-ounce can tomato sauce
1 cup water
1 tablespoon vinegar
1 teaspoon sugar
Tabasco to taste
1 4-ounce can chopped mild green chilies
1/4 cup olive oil

Rinse and drain black beans. Saute beans with onion, garlic, and bell pepper in olive oil until tender. Add with remaining ingredients to crockpot. Cook on low overnight. Serve hot cooked jasmine rice in a bowl. Top with soup and garnish with sour cream and cheese.