When she heard I was finally conquering my slow cooker phobia, my friend Jill was quick to share her favorite black bean soup recipe. I made a few substitutions, starting with vegetable broth instead of chicken to make it Meatless Monday-friendly. Instead of the spicy serrano pepper I used a canned chipotle pepper with a bit of the adobo sauce, which gave it just a subtle flavor kick. (In fact, I may serve it with some sliced jalapeños for the adults, next time.) And as Jill noted in her instructions to me, don’t skimp on the lime juice, which really brightens the flavors of this soup.
Tofu-fearing- and bean-adverse-husband wasn’t wild about it (“needs bacon,” he suggested), but both kids devoured their bowls — which counts as a definite win in my book. We were out of tortilla chips so I toasted some corn tortillas to serve on the side.
Recipe: Slow Cooker Black Bean Soup
Adapted from Cooking Light, March 2009
- 1 pound dried black beans
- 4 cups (32 ounces) vegetable broth
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 1 cup water
- 1 tablespoon ground cumin
- 3 bay leaves
- 1 chipotle pepper and 1 tablespoon adobo sauce (chipotle canned in adobo sauce)
- juice of one lime
- 1 teaspoon kosher salt
- sour cream
- fresh cilantro, chopped (optional)
Rinse beans, place in a large bowl and cover with cold water. Let soak overnight, then drain.
Combine beans, broth, onion, garlic, water, cumin, bay leaves, chipotle pepper and adobo sauce in slow cooker. Cover and cook on low 10 hours.
Discard bay leaves. Add lime juice and salt, then serve. Top with sour cream and chopped cilantro.