Monday, April 2, 2012

Slow Cooker Black Bean Soup

I have to admit, I rarely cook dried beans, because it always seems so labor intensive... rinsing and soaking and draining... but with this easy slow cooker recipe, just toss the beans into the cooker with the rest of the ingredients and forget about them.  You can prep this the night before; simply add all ingredients except the broth.  In the morning pour in the broth and start your cooker. When you get home from that long hard workday, delicious aroma's will be wafting from your kitchen and dinner will be waiting. The beans are especially delicious, they're tender but firm, and the veggies are cooked to perfection.  Add a salad and cheesy quesadillas and this Meatless Monday meal will please the whole family, especially the cook.



1 package (16 ounces) dried black beans
5 carrots, sliced
5 celery stalks, sliced
2 red bell peppers, chopped
1 large onion, chopped
4 cloves garlic, chopped
2 to 3 tablespoons cumin
2 teaspoons oregano
2 teaspoons ground chipotle chili powder
1-1/2 teaspoons salt
2 32-ounce containers vegetable broth

Combine all ingredients in a slow cooker.  Cover and cook on low for 8 to 10 hours or until beans are tender.  Garnish with avocado, chopped fresh cilantro, sour cream and sliced green onion.




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