Spicy Slow Cooker Mixed Bean Soup

Rinse the beans, removing any foreign matter, and soak in 4 cups of water in a covered glass cooking bowl or pot in the refrigerator overnight.

First thing in the morning, place the bean pot or bowl on the stove top or in the microwave oven and bring to a boil. Pour the contents into a slow cooker (crock pot) set on HIGH.

Clean and cut the onions, carrots, and celery, and place in the container of a high speed blender. Add the peeled garlic cloves and the chipotle peppers with the stems removed. Add 1/2 cup water and blend at high speed until smooth.

Pour contents into the glass cooking bowl or pot. Rinse out the blender container with another 1/2 cup of water and add to the cooking pot. Heat to the boiling point and add to the crock pot.

Heat the corn and add to the crock pot.

Add the seasonings to the crock pot and continue to heat for several hours. If necessary add a little additional water, but leave enough room for the tomatoes.

When the beans are tender, open the tomato can and pour into the glass cooking pot. Cut the tomatoes into bite-sized pieces and heat to the boiling point. Add to the crock pot and stir. Allow to cook for another 30 minutes. Turn off the crock pot.