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
Ingredients:
- 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)
Instructions:
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.
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This post is shared with SoupaPalooza — Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset.
8 responses so far ↓
1 Jill // Mar 5, 2012 at 1:12 pm
Yum! I just had some last night. I actually prefer the flavor of the chicken broth to the vegetable broth, but maybe that’s because I usually buy Trader Joe’s veggie broth, which is very strongly flavored. The chicken broth is more subtle, so the beans shine through better.
2 Julie // Mar 7, 2012 at 3:04 pm
That must be really delicious! Thanks for posting the recipe as well, I think I’m going to give it a try this weekend!
3 Property For Sale In France // Mar 11, 2012 at 6:49 pm
Yeah, you’re right.
4 Alison // Mar 11, 2012 at 11:24 pm
We made this today, following the recipe. We didn’t have 10 hours, so did a few hours less on high, and it worked fine. Yum, and our 21 month old gobbled it up!
5 Arielle // Mar 15, 2012 at 2:22 pm
It was real pleasure to discover this blog. Maybe you’d like to place a banner on my blogroll? How can I contact you on private?
6 Becca // Mar 16, 2012 at 9:34 pm
I made this for dinner tonight, and it tasted great! I used 1 1/2 limes and chicken broth (because that’s what I had). I also sped up the process by cooking on high for a few hours instead of on low. About half-way through dinner, though, I was missing some sort of vegetable. I’d suggest adding diced tomatoes as a condiment, but also planning on serving a nice green salad or something with this. It wasn’t enough to be a complete meal for us, even though it was delicious. Thanks for the recipe!
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// Mar 20, 2012 at 3:20 pm
< @Jill – Yeah, if I wasn’t making it on Monday I’d use chicken broth too. Thanks again for the recipe!
@ Alison – Thanks for the report — so glad to hear there’s another satisfied tot out there!
@Becca – I was thinking about adding some chopped tomatoes to the soup next time, but that’s a great idea to use fresh ones on top. And yes, it definitely calls for a salad or veggie on the side. Thanks for sharing that it worked on high, too.
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