Slow Cooker Instructions

• 1. Add onion, celery, carrots, bell pepper, jalapeño, and garlic to a large slow cooker. Add beans, diced tomatoes and tomato paste, 2 cups of broth, and raisins. Mix well, and add seasonings.
• 2. Cover and cook on high setting for 5 or 6 hours, or low for 8 to 10 hours
• 3. Remove bay leaves, and add salt and pepper to taste.
• 4. Serve with any combination of fresh cilantro, diced avocados, corn, baked potatoes, or warm whole grain tortillas.

Stovetop Instructions

• 1. Add onion, celery, carrots, bell pepper, and jalapeño to large soup pot. On medium-high heat, pan sauté in a small amount of water until almost tender. Add the garlic, and sauté for 1 minute more.
• 2. Add beans, diced tomatoes and tomato paste, 3 cups of broth, and raisins. Mix well, and add seasonings . Bring to a boil. Reduce heat to rolling simmer, cover and cook for 90 minutes.
• 3. Remove bay leaves, and add salt and pepper to taste.
• 4. Serve with any combination of fresh cilantro, diced avocados, corn, baked potatoes, or warm whole grain tortillas.