24 Hour Black Bean Crockpot Soup I love the smell of this soup. You can put it together fast. I don't pre-soak the beans. Just wash and sort. This makes a thick soup and I freeze the extra. You can serve it over rice or put it in a fat free tortilla with some l. f. cheese. It's thicker the second day and sometimes I use it for veggie dip. 1 (16 oz. bag) dry black beans 1 pint salsa 1 ( 15 oz. tomato sauce 1 (15oz.) can diced tomatoes 2 onions, chopped 1 Tablespoon cumin 1 teaspoon oregano 1 teaspoon garlic powder 1 teaspoon onion powder 2-3 cloves garlic, crushed Wash and sort beans. Put in crock pot. Add water to cover. Add rest of ingredients. You should have a full (3 1/2 quart )crockpot. Cover and cook low 20-24 hours. High, 15 hours. If you use high, stir occasionally. Master cook calculates this as 12 cups, 150 cal, 1 fat, 7 fiber each cup.