Black Bean Soup

As much as I love Thanksgiving, and all of the food that comes with it, it’s nice to change things up a little the week after.  After all of the rich food and dessert last week, something simple is just right this week. 

This also seems to be the time of year when things just keep getting busier, so easy meals are very welcome.  A Crock Pot meal that’s ready and waiting when I get home is perfect. 

I love this recipe for so many reasons.  First of all, it’s delicious.  It’s also very simple to put together in the morning before work, especially if you do the chopping the night before.  The beans don’t have to soak, so that’s one less step.  I think it’s reasonably healthy since it’s vegetarian, and doesn’t have packaged ingredients. 

Black Bean Soup:

16 oz. (1 pound) dried black beans
2 onions, chopped
2 bell peppers, chopped
½ cup firmly packed fresh cilantro leaves
1 Tbsp salt
1 ½ tsp chili powder
1 ½ tsp cumin
½ tsp pepper
4 cloves garlic, pressed
10 cups water

Rinse beans, and place all ingredients in a large slow cooker.  Cover and cook on Low 9 - 10 hours. 

The soup is great on it’s own, but it’s also really good topped with diced onion, avocado, or salsa.  And it pairs well with cornbread.