Do you know what I’m lovin’ right now? My slow cooker! It makes getting supper on the table after a long day of work a snap. With a little prep, dinner’s ready to go when you get home.
The night before I planned on making the soup, I soaked some dried black beans and chopped up some veggies:
I put the chopped veggies in the fridge and set out my other ingredients…
In the morning, I drained the beans…
…combined the rest of the ingredients…
…turned the slow cooker on and went about my day. When I got home, all I had to do was chop some garnishes…
…purée the soup…
Slow Cooked Black Bean Soup
Recipe courtesy of Cooking Light
- 1 pound dried black beans
- 4 cups fat-free, less-sodium chicken broth – I used vegetable broth
- 2 cups chopped onion
- 1 chopped pepper
- 1 cup water
- 1 tablespoon ground cumin
- 3 bay leaves
- 1 serrano chile, finely chopped – I used 3 chipotles for that yummy smoky flavor
- 2 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 1/4 cup chopped fresh cilantro
- 3 tablespoons sour cream
- Cilantro sprigs (optional)
Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours overnight. Drain.
Combine beans, broth, and next 5 ingredients (through chile) in an electric slow cooker. Cover and cook on LOW 10 hours. Discard bay leaves. Stir in juice and salt. Ladle 1 1/2 cups soup into each of 6 bowls; sprinkle each with 2 teaspoons chopped cilantro. Top each serving with 1 1/2 teaspoons sour cream. Garnish with cilantro sprigs, if desired.
Happy Friday everyone!