If you follow weelicious with any regularity, you know that I have a very intimate relationship with my crock pot -- it’s like my best friend. Coming back after the holiday, with school starting back up, endlessly busy schedules to juggle and so on, my crock pot has been my salvation for getting hearty foods that everyone wants to eat made easily. A vendor at our local farmer’s market offers the most beautiful assortment of beans, and since black beans are one of our family favorites and cook beautifully in the crock pot, I buy them from him all of the time. Packed with protein and dietary fiber, black beans make for a filling, inexpensive and nutritious vegetarian meal that everyone can enjoy.
I really loved making this soup with my kids, because, like me, they love using the crock pot. But the real fun for them started when it was time to puree everything. Kenya, being an incredibly curious, almost 4 year-old boy who loves anything with a motor, was totally game to help me out with the hand-blender. As he gripped it and pressed the power button, he was enthralled as he made the beans transform into a creamy, rich soup. But if it was fun for me to witness the blast Kenya had, watching Chloe drink three helpings straight out of her bowl ensured that this soup will be in our regular mealtime rotation!
Crock Pot Black Bean Soup (Serves 6)
- Prep Time:5 minutes, (PT5M)
- Cook Time: 8 hours, (PT8H)
- Total Time: 8 hours, 5 minutes, (PT8H5M)
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, chopped
- 2 cups dried black beans, soaked overnight, rinsed and drained
- 1 32 oz chicken broth or vegetable stock, low sodium
- 1/4 cup cilantro, chopped
- 2 bay leaves
- 2 teaspoons kosher salt
- 1 cup water
Preparation
- 1. Heat oil in a sauté pan over medium heat and sauté onions for 4 minutes.
- 2. Add chopped garlic and sauté an additional minute.
- 3. Place the onion garlic mixture into the crock pot along with the rest of the ingredients and stir to combine.
- 4. Cook on low for 8-10 hours.
- 5. Using either a hand blender or traditional blender, puree the ingredients to your desired texture (I like to get it so a few pieces of beans are still visible so the soup is thick and still has a bit of texture).
- 6. Top with a dollop of yogurt, sour cream or crème fraiche.
- 7. Serve.
Accompaniments: Yogurt, Sour Cream, Crème Fraiche
Comments
Marcia
January 30, 2013 at 5:16 pm
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November 17, 2012 at 10:25 pm
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November 19, 2012 at 12:54 pm
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June 18, 2012 at 8:24 pm
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May 19, 2012 at 11:42 pm
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February 18, 2012 at 8:48 am
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I do love me some Black Beans!
July 9, 2011 at 10:24 am
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missy.sherburne
February 22, 2011 at 10:05 am
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February 16, 2011 at 9:36 pm
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February 17, 2011 at 6:25 pm
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February 2, 2011 at 9:50 pm
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January 27, 2011 at 3:05 pm
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January 25, 2011 at 11:16 am
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January 22, 2011 at 11:37 am
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January 19, 2011 at 9:54 pm