January 29 2014 | Leave a Comment
I haven’t really been posting because some other things have been keeping me busy. BUT I have been cooking. This week I made this super easy and delicious black bean soup in my slow cooker. I just had to post it because everyone — me, Tim, and 3.5 year old Charlotte — loved it and it is pretty rare to get a dish that is such a hit for all three of us.
I followed the recipe as written using veggie stock. After 9 hours on low, I used my immersion blender to puree the soup a bit. It really couldn’t have been easier! The soup was dinner one night and lunch the next.
Crock Pot Black Bean Soup
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, chopped
- 2 cups dried black beans, soaked overnight, rinsed and drained
- 1 32 oz chicken broth or vegetable stock, low sodium
- 1/4 cup cilantro, chopped
- 2 bay leaves
- 2 teaspoons kosher salt
- 1 cup water
1. Heat oil in a sauté pan over medium heat and sauté onions for 4 minutes.
2. Add chopped garlic and sauté an additional minute.
3. Place the onion garlic mixture into the crock pot along with the rest of the ingredients and stir to combine.
4. Cook on low for 8-10 hours.
5. Using either a hand blender or traditional blender, puree the ingredients to your desired texture (I like to get it so a few pieces of beans are still visible so the soup is thick and still has a bit of texture).
6. Top with a dollop of yogurt, sour cream or crème fraiche.