architheque


Black Bean Soup (a.k.a. All Gone Soup)
November 5, 2007, 10:10 pm
Filed under: in the kitchen

This is perhaps my most absolute favorite Crockpot recipe ever. Considering the heaping quantities of it I eat in one sitting, it only makes about four servings (2 cups each). I could easily make a batch of it every week without getting tired of it. It’s also healthy: I used it as filler when I went on a cleansing diet – it beats brown rice and steamed veggies any day.

I ripped it out of a March 2004 Bon Appetit magazine. The original is by Marie Simmons. I omit quite a few of her ingredients, as they’re things I never have around. Here’s my simplified version:

Slow-Cooker Black Bean Soup

1 tbsp olive oil
1 medium-size white or yellow onion, chopped
1 tbsp minced garlic
4 tsp ground cumin
1 16-ounce package dried black beans*
7 cups hot water
2 tbsp lime juice
2 tsp coarse kosher salt (or more, to taste)
1/4 tsp ground black pepper

1 cup plain nonfat yogurt or sour cream
1/2 cup chopped seeded tomatoes
1/2 cup chopped avocado
1/4 cup chopped fresh cilantro

Saute onions in the olive oil on medium high heat until beginning to brown. Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours, or in a combination of high for the first several hours and then low for however long you need to (i.e. you need to leave the house and won’t be home when the 6 hours are up – my last batch was left in the pot for 10 hours, they were just fine). When beans are tender, transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.

Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes, avocado, cilantro and serve.

*For the longest time I made this with two to three cans of black beans instead of starting with dried. Rinse the beans well before adding to the Crockpot, reduce the hot water to whatever amount is necessary to just cover the top surface of the beans, and cut the cooking time to three hours on low.

Next day at work pic:

Yum!  Also: Best Lunch Bowls Ever.

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