Wednesday, September 16, 2009

Slow cooker black bean soup

So, yeah. I was feeling all productive and virtuous because this soup is really good for you, and super easy to make, and then Gaby came home last night and asked for pizza. And Ernie's away on business, and I totally caved.
So. I did finish making the soup, and tasted it, and it's really good. Some in the fridge for lunch, some in the freezer for later.
You can make this with canned beans and stock, or you can make your own vegetable stock and black beans. I made my own.

adapted from "Fresh from the Vegetarian Slow cooker"

1 Tbsp. olive oil
1 medium onion, diced
1/2 green bell pepper, diced
2 cloves garlic, minced
1 carrot, diced
2 bay leaves
1/4 tsp. ground chipotle pepper
1 tsp. ground thyme
1 tsp. cumin
4 c. veg stock
3 c. cooked black beans (or 2 cans, drained)
1 can diced tomatoes, undrained


Heat oil in sauté pan over medium heat. Add bell pepper, onion, carrot and garlic. Cook for 5 minutes.
Put vegetable mixture in slow cooker. Add beans, vegetable broth, tomatoes and spices. Cook on low for 8 hours.
If desired, puree half the soup mixture (after removing bay leaves) and add back to pot. (this thickens the soup a little)

4 comments:

Becky said...

Do the beans need to be cooked before going into the soup? In other words, could I just dump the cans of beans in (or soak dried beans and dump those in)? Or do I need to cook them first, like you did in the previous recipe?

shannon said...

They either need to be cooked like I did in the previous recipe, or you can just dump the cans of beans in there.

Becky said...
This comment has been removed by the author.
Becky said...

Ok, so I can't just soak dried beans and dump them in. Thanks for clarifying.