Tuesday, February 21, 2012

Crockpot black bean soup

The best part about this recipe is that you don't have to soak the beans first.

That's right, you can just throw dried beans into the crockpot, and end up with great soup 9 - 11 hours later.

Which means you can throw this together at night, and have great soup waiting for you at lunch. It also means, if you work like normal people, you can throw this together in the morning, and have it be ready at waiting for you for dinner when you get home at 7 pm.

Note: it's kinda bland, on its own. Feel free to spice it up with more chili powder, cayenne, cumin, salt and pepper.

3 onions, chopped
6 garlic cloves, chopped
1 tablespoon olive oil
2 tablespoons chili powder
6 cups broth
1 pound dried black beans
4 – 5 celery ribs, chopped
3 - 4 carrots, chopped
2 bay leaves
Salt and pepper to taste
Hot sauce (optional)

Mix together onion, garlic, olive oil, and chili powder in a medium bowl and microwave for 5 minutes. Then transfer to slow cooker. Add broth, water, celery, carrots, beans, and bay leaves to slow cooker and cook on low for 9-11 hours.

Remove 1 -2 cups of the soup and place in a medium to large bowl and mash with a potato masher or fork. Transfer back to soup and stir. Season with salt and pepper. Serve with a splash of hot sauce if desired.

1 comment:

  1. You know I've never made black bean soup in the crockpot, and that's one of my daughters favorites - love it!