Super-easy Black Bean Soup
Not-so-Spicy Black Bean Soup
2 cans black beans, undrained 1 can diced tomatoes, undrained 2 large cloves of garlic or 3 small, minced 4 cups chicken broth 1 tablespoon chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper couple dashes jalapeno pepper hot sauce 1/4 dried cilantro kosher salt to taste Combine all ingredients in slow cooker. High for 3 hours, Low for 6. Transfer half of the soup to blender and puree'. Pour puree' mixture back into crockpot and cook an additional 30 min. Serve with a dollop of sour cream or shredded monterey jack cheese. |
Looks tasty! If you wanted to improve the flavor and calorie profile, sauteeing some onions, peppers and carrots before adding the other stuff would be a good idea. And zucchini. I always put shredded zucchini in soups--you never know it's there and it adds volume. :) I also love chipotles in black bean soup. Chipotles and black beans go perfectly together.
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I copied your recipe. I like it because the ingredients are things I always have on hand.
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