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!