Black Bean Soup from Dry Beans

We’ve always been fascinated by the large bins of beans in bulk. You can find them at just about every local or regional store. They look great. But what do you do with them? There never seems to be any recipes on the bins. A QR link to a recipe would be a great idea! We’re here to help. Here’s a recipe that starts with dry black beans and ends with a smooth, tasty black bean soup.

Implements

Crock pot/slow cooker
Tablespoon
Teaspoon
2-cup measuring cup
Kitchen knife
Cutting board
Large spoon
Hand blender

Ingredients

1 lb. black beans (2 large scoops from the bulk bin; approximately 2-1/2 cups)
1 medium onion
2 stalks of celery or 1/2 cup sliced broccoli stems (save them when roasting broccoli)
1 large carrot
1 cup salsa
1 tablespoon chili powder
1/2 tablespoon cumin
1 teaspoon oregano
1 teaspoon chopped garlic (or 2 cloves chopped)
4 cups chicken stock (two 15 oz. cans)
2 cups water
Tortilla chips
Sour cream

Instructions

Add the black beans to the crock pot.
Cut the onion in half lengthwise and then slice each half into approximately quarter-inch slices and add to the crock pot.
Slice the celery/broccoli stems and carrot into half-inch slices and add to the crock pot.
Add the salsa, chili powder, cumin, oregano and garlic.
Add the chicken stock and water.Stir, place lid on the crock pot and cook on high for 4 hours. The beans need to cook on high to make sure they soften.
After 4 hours, reduce heat to low.
After 2 more hours, remove 2 cups of beans and place in the 2-cup measuring cup. Keep as much of the onions, celery/broccoli stems and carrots in crock pot as possible.
Place the hand blender int he crock pot and blend the soup until it is thick and creamy.
Add the removed beans and add any additional water if the soup is too thick.
Cook 2 more hours and serve with tortilla chips and sour cream.

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