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.
