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;
- 1 cup of dry black beans, soaked overnight and rinsed in the morning (or you could use two 15 ounce cans of black beans instead)
- 1 cup of salsa (I used mild, but you could use medium or hot)
- 3 1/4 cups of water
- 2 vegetable bouillon cubes (I used gluten free, but you could use regular or even chicken)
- 1 teaspoon of ground cumin
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.
I’m making tonight with pinto beans cause that’s what I have on hand.