2 (14 ounce) cans tomato sauce
1 tablespoon garlic powder
1 tablespoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil with salt
1 clove garlic, minced
1 teaspoon dried basil
2 teaspoons dried oregano, crushed
1 cup water
1 (15 ounce) can black beans, rinsed and drained
3 tablespoons chili powder
1 (15 ounce) can tomato soup
In a large slow cooker mix tomato sauce, garlic powder, red pepper flakes, oregano, basil, basil with salt, garlic and basil. Pour water and tomatoes into slow cooker.
Cook 4 hours on Low setting. Remove lid and remove half of tomato mixture. Stir soup over medium heat until heated through. Stir in beans. Let simmer 8 hours.
Stir tomato mixture into tomato soup. Simmer and stir 6 hours, or until tomato soup is thickened and liquid is reduced.
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