Last week, Jiffer asked for the recipes for some of the foods in our rotation. This black bean soup is loved by grown ups and kids alike.
Other reasons I love this soup:
This soup cooks all day when I’m at work. At the end of the day, a quick blend gives us a tasty base for all the fixings.
(Plus, it’s great with tortilla chips.)
I put the ingredients for this soup in a large plastic bag the night before. This way, James can drain the beans and add them to the slow cooker, along with the vegetable-spice mix and the stock before work starts.
(Plus it’s great with cheese quesadillas.)
Slow Cooker Black Bean Soup
1 16 ounce package of dried black beans
1 large onion
3 celery stalks
1 yellow or red bell pepper
3 garlic cloves
1 tablespoon salt
1 tablespoon chili powder
3 teaspoons ground cumin
2 teaspoons ground coriander
2 bay leaves
1 container/32 ounces vegetarian stock
2 cups water
Chopped green onions
Lime wedges for squeezing
The night before: Fill a large bowl with water and empty the package of beans into the water. Drain. Fill the bowl with water again and put the beans back in the bowl. Then let the beans sit overnight.
Also the night before: Chop the onion, peel and chop the carrots. Wash and chop the celery. Wash and chop the bell pepper. Peel and mince the garlic cloves. Put into a large plastic bag.
I was out of ground cumin. But I had cumin seeds on hand. I toasted and ground them up because that’s just the kind of weirdo I am. (It’s easier to toast and grind than make another trip to the store.)
Nora Lea and Dottie did NOT like the smell of roasted ground cumin seeds.
Add the spices and salt to the plastic bag and keep in the fridge overnight.
The next morning, empty the plastic bag filled with vegetables and spices into the slow cooker, add the vegetable stock.
Drain and rinse the black beans and add to the slow cooker.
If your mix needs it, add up to two cups of water until it looks a little like this.
I set the slow cooker at six hours on high, but it’s really good for up to 10 hours at low.
Before serving, remove the bay leaves and either blend with an immersion blender or scoop into a blender or food processor — until you get to your desired consistency. James likes it chunky, I like it smooth. We meet in the middle.
We serve with cheese quesadillas, tortilla chips and fixins.
As should you.