Crockpot Black Bean Soup


Now that the weather is cooler, I have an excuse to use my crockpot constantly. Crockpots have the magic to create large quantities of food using inexpensive ingredients with minimal dirty dishes. I chop up the ingredients the night before and toss them in the crockpot just before leaving for work. Then I get to come home to a warm home cooked meal without any effort [insert happy mommmy dance here]. This black bean soup recipe yields enough servings for an entire week of dinners for us, so I'll be changing up the toppings each night to give the soup new flavor. Even without toppings, the soup is delicious and packed full of veggies and protein from the beans. These are leftovers I'm excited to eat!


The starting point...
Black Bean Soup
Serves 8

1 cup dried black beans
2 bell peppers, diced
1 yellow onion, diced
2 carrots, diced
3 stalks celery, diced
4 ears of corn, kernels removed
28oz can fire roasted diced tomatoes (like these)
4 cups vegetable broth 
4 cups water
2 tsp garlic powder
1 tsp paprika
1 tsp oregano
tsp coriander
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper

Topping Suggestions
Hot peppers, avocado, shredded cheese, fresh cilantro, cooked chicken breast, and crispy corn tortillas for topping 

Soak the black beans in water overnight. Drain and rinse. Place the black beans in a crock pot along with all of the remaining ingredients except for the water. Set on low for eight hours. Roughly half way through the cook time, add the water. Continue cooking for the remaining time. Serve hot with desired toppings. 





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