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 quesidilla).
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?
Serves: 6-8
Ingredients:
-1 Tbsp Olive Oil
-1 Onion, diced
-3-4 Garlic Cloves, chopped
-2 Cups Dried Black Beans, soaked overnight, rinsed and drained
-1 32 oz Chicken Broth or Vegetable Stock (low sodium optional)
-1/4 Cup Cilantro, chopped
-2 Bay Leaves
-2 tsp Chili Powder
-1 tsp Cumin
-1 tsp Garlic Powder
-1 Tsp Kosher Salt
Toppings: cheedar cheese, yogurt and/or sliced avacado
1. Heat oil in a sauté pan over medium heat and sauté onions for 4 minutes and then and sauté for another minute.
3. Pour the onion/garlic micture into the crock pot along with the rest of the ingredients and stir to combine.
4. Cook on low for 8-10 hours.
5. (optional — I did not do this) Puree the ingredients to your desired texture with blender (or partially blend).
6. Top with suggesting toppings or anything you like!
Print This Page
{ 7 comments… read them below or add one }
Black bean is one of my favorite soups but I’ve never made it. I don’t cook much with dried beans -I’m a little intimidated by it honestly. But I think this sounds worth giving a try. It’s not easy to find vegetarian crock pot recipes so I don’t use my crock pot nearly as much as I used to.
This actually looks very appetizing and Weight Watcher friendly
My husband made a vegetable soup this weekend. It was good but its the only soup either of us knows to make so I’m going to try your recipe. Thanks for sharing!
@Goodfountain — dried beans are easy and perfect for the slow cooker. My big problem is I forget to soak them overnight!
@Michelle — I hope it turns out!
I’m going to try this tomorrow. I actually cook lots of vegetarian meals in my slow cooker, mostly with beans! The slow cooker makes it so much easier. In case you forget to soak the beans, I’ve also found many different options for no-soak cooking by searching the internet, including cooking beans in the oven, which I tried once and it really worked!
If we used canned beans how many cans would that be? I have several cans to use up.
Anne
I just looked it up and it says for every 1/2 cup dried beans add a can, so that would be 4 cans. You won’t have to cook as long. Hope it turns out!