Black Bean Slow Cooker Soup

The weekend is here, finally!!

I figured that I should use my slow cooker to make some sort of soup dish one more time before the weather starts to warm up.  While I can still use it in the summer to make other things, I probably won’t be wanting soup for much longer.

I decided to make black bean soup.  I had a bag of dried black beans and the last time I tried to make them (not in the slow cooker), I didn’t have very much success.  I soaked them overnight and then cooked them for what seemed like forever, and they still were just too hard and gross.   I figured I would have much better luck if the beans were cooking in the slow cooker all day.

I made up a random recipe because I wanted to make it a little spicy and wasn’t sure what to expect but it came out really well!

Black Bean Soup with a kick

1 16 ounce bag dried black beans

6 cups water or chicken broth (or half and half)

1 small can green salsa (or you could use a can of green chilies for an extra kick)

1 large onion

1 pepper, any color will do

2 cloves garlic

Juice of 1/2 lemon

Juice of 1 lime

4 t cumin

2 t chili powder

1 t salt (or omit extra salt if using broth)

To make you will need to saute the onions and pepper on low heat until they are cooked thoroughly (about 10-15 minutes).  Put the onion/pepper mixture and all other ingredients into crockpot and stir to mix.  Turn on low for 6 hours.   You can either leave the soup like this, or you can remove half and blend it in a blender, or use a handheld blender and blend for a few minutes.   This step is to thicken up the soup.  The reason I say half is so the soup still has some substance to it.  If you would prefer to have all smoothness/creaminess then blend the whole thing.   I personally didn’t want to blend the whole thing because then it seems less hearty to me.

I wanted to make this during the day while I was at work but knew that I would have very little prep time in the morning unless I wanted to get up earlier–which I did not.  So, at night, I poured the dried beans and all of the spices and chopped garlic into the crockpot.   I cooked the onions and pepper and once they were cooked I put them in a tupperware container along with the chicken broth, lime juice, lemon juice and green salsa.  Then in the morning, I just dumped the contents of the tupperware in and turned the crockpot on.  Doesn’t look pretty but it made things much easier!

I thought this soup was really flavorful and reallyyy filling.  I ate a pretty small portion (maybe a cup or a cup and half?) and felt stuffed.  It is really nutritious, and very good!  If you like black beans you will love it.

Note: This pic was before I decided to blend the soup, so it looks thicker than the above pics after it is blended.  Sorry forgot to take a final photo.

I was supposed to run 7 miles today but it is raining, windy and cold in Chicago :(   So instead I went to the gym and did 4.5.  I am not good at the treadmill, I just get so bored!!   Now I’m off to get ready for a night out…do you have any fun weekend plans??

2 Comments

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2 Responses to Black Bean Slow Cooker Soup

  1. melinda mclellan

    hi katy….this sounds like an awesome recipe…can’t wait to try it!! seems like soup will be on the agenda for some time here in chicago….where is spring!!??

  2. Pingback: The best way to eat asparagus + Kuma’s review | 2 Peas in a Blog

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