Black Bean and Rice Soup
1 medium onion, chopped
3 carrots, thinly sliced
2 stalks celery, sliced
4 cloves garlic, minced
½ teaspoon ground cumin
1 ½ teaspoons dried basil
½ teaspoon chili powder
½ teaspoon oregano
½ teaspoon Tabasco sauce
2 (16 ounce) cans black beans, drained and rinsed
1 (15 ounce) can crushed tomatoes
2 (15 ounce) cans chicken broth
1 ½ cups cooked riceCombine all ingredients except rice in crockpot. Cover, cook on low 8-10 hours, or high 3-4 hours. Add cooked rice just before serving.

Italian Cheese Bread
2 ½ cups flour
1 teaspoon salt
1 teaspoon sugar
1 Tablespoon quick-rise yeast
1 cup warm water
1 Tablespoon vegetable oil
Topping: 1/3 cup Italian dressing
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried thyme
Dash pepper
1 Tablespoon grated parmesan cheese
½ cup shredded mozzarella cheese
In a bowl, combine first 4 ingredients. Combine water and oil. Add to flour mixture. Knead 1-2 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise 20 minutes. Punch dough down. Place on 12 inch pan. Brush with dressing. Sprinkle seasonings and cheeses. Bake at 450 degrees for 15 minutes.