With the (what seems like sudden) turn to colder weather I can’t help myself but to make at least one soup a week.
I’ve been wanting to make a black bean soup for a while, but have never been sure about black beans. I don’t have anything personal against black beans, it’s just that I’m not familiar with them…..
….. well, I can’t say that anymore. Not only am I more familiar with them, but I LOVE THEM!
This black bean soup was not only delicious but so easy to make.
Here is how I did it;
Put the beans, water, salsa and bouillon cubes in a 2 – 3 quart crock pot.
Cover with lid and cook on low for 8 – 10 hours or on high for 4 – 5 hours.
The last 30 minutes of cooking, add the cumin and stir to incorporate.
Serve topped with sour cream and additional salsa. Everyone wanted seconds so I’ll be making this often throughout the winter.