If you’ve read this blog for a while you’ve probably figured out that I like black beans. My husband does too and my kids will eat them (usually stuffed in a burrito or quesadilla).
I’ve been trying to make soup each week this winter (it’s been about every other week). Last week I combined this recipe from Weelicious with this one from All Recipes and came out with a really wonderful soup. I used dried beans and after 8 hours in my slow cooker, they were perfect — firm but not too firm. Your slow cooker might require a longer cook time — up to 10 hours. Bottom line: take your slow cooker’s tendency to cook fast or slow into account. It’s almost impossible to overcook soup which is nice!
Do you have a different twist on black bean soup you want to share?
- -1 Tbsp Olive Oil
- 1 Onion, diced
- 3-4 Garlic Cloves, chopped
- 2 cups Dried Black Beans, soaked overnight, rinsed and drained
- 32 oz Chicken Broth or Vegetable Stock (low sodium optional)
- ¼ cup Cilantro, chopped
- 2 Bay Leaves
- 2 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Kosher Salt
- Toppings: cheddar cheese, yogurt and/or sliced avocado
- Heat oil in a saute pan over medium heat and saute onions for 4 minutes and then add the garlic and saute for another minute.
- Pour the onion/garlic mixture into the crock pot along with the rest of the ingredients and stir to combine.
- Cook on low for 8-10 hours.
- (optional -- I did not do this) Puree the ingredients to your desired texture with blender (or partially blend).
- Top with suggesting toppings or anything you like!