This soup has been a winter staple in our household for about three years. You can easily substitute the chorizo for italian sausage (as I did this time) or veggie alternatives like “Soyrizo”. We like to eat it just by itself as a late supper, but cornbread, toast, or a peanut butter sandwich are great compliments.
It’s flavorful. It’s delicious. and in three days, it was gone.
Slow Cooker Hearty Black Bean Soup
- 1/4 lb. Chorizo (4 oz.)
- 1 small onion, chopped
- 1 small green pepper, chopped
- 1 small red bell pepper, chopped
- 1 clove garlic, minced
- 2 TB dry sherry (or red wine vinegar, or apple cider vinegar)
- 1tsp. ground cumin
- 1 bay leaf
- 15 oz. canned black beans (not drained)
- 15 oz. vegetable broth
- 1 med. lime, squeezed
- 1/8 tsp. each salt and ground black pepper
- 2 TB fresh cilantro, chopped
Saute chorizo in a pan for 2-3 minutes. Add onion, garlic and peppers, saute over medium heat for 5 minutes or until meat begins to brown. Add to slow cooker
Add all other ingredients except cilantro, salt, pepper, and lime to cooker. Cover and cook 4-5 hours on low setting.
Add remaining ingredients and simmer uncovered for about 5 minutes.
Yields 1 cup per serving, makes 8 servings (I double the recipe for my 7 Qt. cooker)
Since December 2, I’ve been living the fantastic life of a housewife. Working occasionally, blogging frequently, and cooking constantly. Today, that all changes as I go back to my typical 60-hour work week.
When I get nervous, I prepare by cooking lots of food. That way, even if nothing goes according to plan, at least I’ve got dinner. It’s winter, so, naturally that means lots of soup. Lots and lots of soup. My hope is that these two beauties will last all week and next for dinners.
That’s Hearty Black Bean Slow-Cooker soup on the left, and Winter Ham and Beans on the right. I’ll get you those recipes later in the week.
I was hoping to get a third pot going too, but it wasn’t in the cards today.
That’s right; I said it: we have three crock pots. When it comes to crock pots, you can’t just have one. Plus, we have a chili cookout every Halloween and so all those slow cookers come in quite handy.
Any recipe that includes cilantro, avocado, and salsa instantly makes it to the top of my list. This one from Weight Watchers is very nice if you don’t mind a little kick in your dip. I don’t mind.
Creamy Mexican Dip
1 C. plain, fat-free yogurt
1/2 C. salsa (I used salsa verde, but any kind will do)
1/2 avocado, sliced
1/3 C. cilantro
1/4 C. red onion, chopped
1/2 tsp. ground cumin
1/2 tsp. salt
Blend all ingredients in a blender until smooth. Garnish with more cilantro and onion, and diced or sliced avocado.
Serve with tortilla chips, or as a sauce to use in place of sour cream. I used some of it as a topping for chicken tacos last week and it was delicious. You can also add some drained, canned black beans to make it a sturdier, more filling appetizer.
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