Kicked up black bean soup

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add to shopping list Ingredients

16 oz bag of black beans
6 cups chicken broth or water
1 small can green salsa- or use a can of green chilies
1 large onion
1 pepper. I used orange, any color would work
2 cloves garlic
1/2 lemon
1 lime
4 t cumin
2 t chili powder
1 t salt (or omit if using broth)

Preparation

Saute the onions and pepper on low heat until they are cooked thoroughly (about 10-15 minutes). Put the onion/pepper mixture and all other ingredients into crockpot* and stir to mix. Turn on low for 6 hours. You can either leave the soup like this, or you can remove half and blend it in a blender, or use a handheld blender and blend for a few minutes. This step is to thicken up the soup. The reason I say half is so the soup still has some substance to it. If you would prefer to have all smoothness/creaminess then blend the whole thing. I personally didn’t want to blend the whole thing because then it seems less hearty to me.


*If you don't have a slow cooker, you can simply saute the onions/pepper in a deep pot and then add all other ingredients and simmer for at least an hour (it will be more flavorful the longer you can cook it). In this method, you will need to presoak the black beans over night

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Reviews

10/16/11

KarenR says:

This might be a "beginner's question", but should the black beans sit in water overnight & rinsed, etc as I usually see for dry bean preparation? Thanks.

10/17/11

2peasinablog says:

Hi Karen, good question! I didn't soak the beans before putting them in the slow cooker and they were fine, but you definitely still could especially if you don't want to cook it for as long. If you are cooking on the stovetop, then make sure to pre-soak over night

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