This soup has become a staple in my house.  It is delicious.  It is easy.  You make it in a slow cooker.  4/5 of the people in my house will eat it.  Winner!  I originally found this recipe on smittenkitchen.com.  If you have never visited smittenkitchen, please do.  Deb has the best recipes and amazing pictures.  Anyway, the first time I made this soup I did follow the recipe to the letter and it was delicious.  But this recipe is more of a method and can be played with in about a thousand different ways.  Last night when I made this I was too lazy to print out the recipe so I winged it and it was just a delicious as the first time.

I diced 1 green pepper and I red pepper and 2 medium sized red onions, and sauteed them in some olive oil.  Let them get soft and add 2 cloves of chopped garlic.  (I did not add any salt and pepper at this point.  Usually I season as I go, but I waited until the soup was finished to season.  I had read on the original recipe not to and I do as I am told.)

I rinsed a bag a dried black beans and dumped them in the slow cooker.  (My mom refuses to call it a CrockPot, maybe it has carried on?)

Add the sauteed vegetables.  I added 2 chopped chipotle peppers and a generous shake or two of cumin, maybe 2 teaspoons?  Cover the soup with 7 cups of very hot water.  Put the top on and let it cook on high for 6 hours.  Or until the beans are tender.  When the beans have softened, take half of the soup out and puree in the blender.  This would be a perfect chance to use an immersion blender if I had one.  (Did you get that mom?)  Add the puree back to the pot and seasoned well with salt and pepper.  This soup needs a lot of salt.  I also added the juice of one lime to brighten up the flavor.  Now comes the fun part.  You could top this soup with just about anything.  I was in a hurry last night so ours just had some sharp cheddar cheese on top.  And there may be some sour cream hiding under the cheese.  Just maybe.  It was light at least.  But some guacamole would be great on top or some chopped cilantro, fresh salsa, or corn salsa.  See you could change this one up all the time.  It does not disappoint.

Yes.  He had an unfortunate incident while jumping on a bed and a night table that involved 7 stitches in his sweet little head.  Yes.  He is sitting at the dinner table in jammies from the night before.  Don’t judge.

Make this soup.  Share with a friend.

Black Bean Soup
 
Ingredients
  • 1 green pepper diced
  • 1 red pepper diced
  • 2 red onions diced
  • 2 Tablespoons olive oil
  • 2 cloves garlic
  • 1 bag dried black beans
  • 2 chopped chipotle peppers
  • 2 teaspoons cumin
Instructions
  1. I diced 1 green pepper and I red pepper and 2 medium sized red onions, and sauteed them in some olive oil. Let them get soft and add 2 cloves of chopped garlic. (I did not add any salt and pepper at this point. Usually I season as I go, but I waited until the soup was finished to season. I had read on the original recipe not to and I do as I am told.)
  2. I rinsed a bag a dried black beans and dumped them in the slow cooker.
  3. Add the sauteed vegetables. I added 2 chopped chipotle peppers and a generous shake or two of cumin, maybe 2 teaspoons? Cover the soup with 7 cups of very hot water. Put the top on and let it cook on high for 6 hours. Or until the beans are tender. When the beans have softened, take half of the soup out and puree in the blender. This would be a perfect chance to use an immersion blender if I had one. (Did you get that mom?) Add the puree back to the pot and seasoned well with salt and pepper. This soup needs a lot of salt. I also added the juice of one lime to brighten up the flavor. Now comes the fun part. You could top this soup with just about anything. I was in a hurry last night so ours just had some sharp cheddar cheese on top. And there may be some sour cream hiding under the cheese. Just maybe. It was light at least. But some guacamole would be great on top or some chopped cilantro, fresh salsa, or corn salsa.
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