A few months ago, I bought a 2 pound bag of black beans. I had great intentions of cooking all the beans, then splitting them up into 2 cup portions for the freezer, but I just never got around to it. This soup used up about half of the bag, so it looks like I still should go back and cook up some beans. hmmm. Or maybe just make this soup again and that mockingly large bag of beans will go away!
I didn't soak the beans overnight. Whoops. It still made a thick, satisfying, and totally yummy soup. I like my black bean soup topped with onion, and I had two big bowls.
Recipe: Slow Cooker Black Bean Soup
Summary: recipe adapted from Not Your Mother's Slow Cooker Cookbook
1 pound dried black beans, soaked overnight in water to cover, and drained
6 cups chicken broth or water (I used homemade)
3 tablespoons unsalted butter or olive oil
2 medium-size yellow onions, chopped
2 cloves garlic, minced
1 cup chopped celery, including some leaves
1 bay leaf
1 cup diced ham (great for leftovers!)
Salt to taste
1/4 teaspoon freshly ground black pepper
minced onion, for topping
Use a medium or large round slow cooker. Combine the drained beans and broth in the slow cooker. Cover and cook on High until boiling, about 1 hour. Meanwhile, in a large skillet over medium heat, melt the butter or heat the olive oil.
Add the onions, garlic, and celery and cook, stirring a few times, until softened, about 5 minutes. Add to the cooker along with the bay leaf and ham. Cover, turn the cooker to Low, and cook the soup for 7 to 8 hours. Discard the bay leaf.
Puree in batches in a food processor or in the cooker with a handheld immersion blender. (I put a few ladlefuls in a bowl and got non-kitchen gadgety on them with a potato masher...I like whole beans in my soup) Taste to adjust the seasonings. Add some boiling water to thin, if desired. Ladle into soup bowls and serve hot.
Number of servings (yield): 6
Meal type: dinner
Simple Cooking | Easy Cooking