Wednesday, June 6, 2012

Spicy Black Bean Soup (crock pot)

 Total cost for this recipe: approx. $10 (serves 5-6)


     1 tablespoon olive oil
     1 yellow onion
     1 green bell pepper
     7 cloves garlic
     1 pound dry black beans *
     5 cups water
     3 cup vegetable broth
     2-3 diced jalapenos (or other hot pepper, depending on how brave you are)
     1 tablespoon cumin
     1 teaspoon thyme
     1 teaspoon salt
     1/2 teaspoon pepper
     2 bay leaves
     sour cream
     red bell pepper, diced
     white onion, diced
     fresh cilantro, finely chopped


Add the olive oil to the crock pot and turn it on the highest setting. Chop the yellow onion, and green pepper and add them to the pot. Using a garlic press, crush the garlic and add it as well.  Add the black beans to the crock pot along with water, broth, chilies, cumin, thyme, salt, pepper, and bay leaves. Cover and cook on high for at least 8 hours. Before serving,  puree soup with a hand mixer or submersible hand held blender. Ladle into soup bowls. Top each bowl with a dollop of sour cream,  diced red bell pepper,  diced white onion, and a sprinkling of finely chopped, fresh cilantro.

*A note about the beans. I find that soaking them, let's just say it makes you more tolerable to be around after consuming this soup. If you soak the beans, reduce the amount of water used by about 1 1/2 cups.

No comments:

Post a Comment