MySeoulChild

Oooh - I just used mine last night.

Here is what the recipe called for:

1 white onion, chopped
2 cloves garlic, minced
3TBSP olive oil
2 tsp cumin

Sautee above ingredients, then add:

3TBSP flour

Cook another 2-3 minutes, then add:

1 small can of green chiles and 1/2 of an aseptic pack of vegetable broth (we really love Pacific in the brownish colored container)
Simmer a few minutes until thick (it will look gloppy at first, but it smooths out)

Drain and rinse 4 cans of navy beans and place in the crockpot. Add a can of mexican style tomatoes (we like Red Gold petite diced mexican).
Add the rest of the vegetable broth, then the mixture from the skillet. I also like to puree a couple cups of the beans and add it back to the soup to thicken it up, but this part isn't necessary.

We let it simmer for 4 hours on high and it was sooooo good
Topped with tortilla strips and a tablespoon of Better Than Sour Cream. : ) Yum!