If you do a Google search for - Top Secret Recipes - Black Bean Soup - you will find recipes for: -TGIF Black Bean Soup -Panera Bread Black Bean Soup Recipe -Lone Star Black Bean Soup Recipe -Chili's Black Bean Soup Does it happen to be one of those recipes??? -Grainlady

Found it! It wasn't in GW but on a blog called daily diner. Here it is if anyone is interested. I'll be trying it tomorrow. BTW it's a crockpot recipe. Black Bean Chili: 8 slices of bacon, chopped 2 onions, chopped fine 2 red bell peppers, seeded and chopped 1/4 c chili powder 2 T chipotle chili powder 2 T cumin 2 T oregano 5 garlic cloves, mined 4 cups water 4 cups of chicken broth 1 1/2 pounds dry black beans 1 (1 to 1 1/2 lb) boneless ham, chopped in 1 inch cubes 1 28 oz can of tomatoes with jalapenos 1 16 oz can black beans, drained, rinsed and hand mashed with a fork Fresh lime juice Boil the dry beans in water (not the water for the recipe) for about 15 minutes. drain the water and put beans into the crock pot with all of the other ingredients. Cook on low for 7 to 9 hours. Finish each bowl with freshly squeezed lime. Tortillas: 2:1 golden corn masa flour to water mix, roll into a ball. place on plastic wrap and cover with another piece of plastic wrap and press down (basically hand forming). Transfer right from the plastic wrap to the hot pan, coated with butter. Cook about a minute on each side.

I have a couple of suggestions..... Chicken Chili from Ina Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 1 hr 45 min Level: Easy Serves: 6 servings 4 cups chopped yellow onions (3 onions) 1/8 cup good olive oil, plus extra for chicken 1/8 cup minced garlic (2 cloves) 2 red bell peppers, cored, seeded, and large-diced 2 yellow bell peppers, cored, seeded, and large-diced 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 teaspoon dried red pepper flakes, or to taste 1/4 teaspoon cayenne pepper, or to taste 2 teaspoons kosher salt, plus more for chicken 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained 1/4 cup minced fresh basil leaves 4 split chicken breasts, bone in, skin on Freshly ground black pepper For serving: Chopped onions, corn chips, grated cheddar, sour cream Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. Preheat the oven to 350 degrees F. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving. ****************************************************** Crockpot Chicken Tortilla Soup Place in crockpot 2 or 3 boneless, skinless chicken breast halves. You can easily skip the sour cream and cheese. Without draining anything, combine in bowl: 2 (15oz) cans black beans 1 (14.5 oz) can tomato sauce 2 (15 oz) cans Mexican stewed tomatoes (or Rotel) 1 (4 oz) can chopped green chilies 1 cup salsa, your preference as to strength Pour over chicken and cook on low 8 hours. Just before serving, remove chicken, shred it, and stir it back into the soup. Stir in: 1 can Niblets corn Heat just long enough to get corn and chicken hot. Serve topped with cheese, sour cream, and crushed tortilla chips. Or put the chips in the bowl first and ladle soup on top. Either way, YUMMY and so easy!

Thanks for posting it!