Since I already told you a story on Monday, today we are jumping face-first into a recipe! I took my weekly stash of crock pot black beans and, instead of squirrelling them away in the freezer, made them into the most heavenly black bean soup of my life. You should probably do the same.
Slow Cooker Black Bean Soup
yields a crock pot full of deliciousness
[or approx 6-7 cups of soup]
what's in it?
6 cups black beans, cooked
1-2 cups vegetable broth
1/2 cup tomatillo salsa verde
1/2 cup red onion, diced
2 cloves of garlic, minced [approx. 1.5 tsp]
3 TBSP olive oil
2 TBSP fresh chopped cilantro [plus extra to taste]
1-2 TBSP fresh lime juice
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp smoked paprika
1/4 tsp salt
1/8 tsp cayenne pepper
I ran out, but feel free to add 1 cup of diced bell pepper if you have it!
top it with...
crumbled cojita cheese [or shredded mexican cheese!]
crushed tortilla chips
chopped green onion
chopped green onion
Zest a little bit of the peel of a fresh lime over a small bowl of greek yogurt or sour cream and whisk together for a refreshing addition atop your soup. It's delicious!
vegansaurus chefs skip the cheese on top and you're good to go!
t-rex chefs feel free to use chicken broth and add seasoned shredded chicken or pulled pork to round out the meal; though this soup is also fantastic and filling without adding meat!
Save money by skipping the canned beans! Whip them up from scratch by cooking dry beans in the slow cooker the day before. Simply rinse and sort beans, add them to your crock pot, fill with enough water to cover two inches above the beans, and cook on high for about 3.5 hours [click here for more details] -- it costs less, spares you the sodium and BPA, and tastes great! I like to soak mine overnight before cooking them - feel free to follow suit!
To make the soup, add everything but the toppings to your slow cooker and cover. Cook on high heat for 4 hours and steal a spoonful. To taste, add any extra salt, spices, or cilantro that floats your boat. Top with crushed tortilla chips, a sprinkle of cilantro, and some fresh mexican cheese and dig in!
Store extra soup in an airtight container in the fridge or freezer! It tastes great the first day and even better the next!
so... how was it!?
Amazing! Black beans make such a satisfying soup! The smoked paprika, chili powder, and cumin gave a slightly smoky, hearty flavor to the beans without the use of meat while the salsa, lime juice, and cilantro added a fresh flavor boost! Add a little crunch with the tortilla chip topping and you're ready to faceplant into a bowl full of Fall comfort!