It's getting chilly and I have been looking to add to my crock pot soup collection!! This weekend I thought I would try out a black bean soup (with just enough kick to taste it, but not so much that the kids can't take it!).
This recipe made me excited for a few reasons:
1) My kids liked it (that is always a reason to be excited about a new recipe)
2) I finally found a reason to use the immersion blender I got as a wedding gift 15 years ago!!
So without further ado...here is the latest Cup of Judy crock pot recipe!!
Crock Pot Black Bean Soup
(serves a family of 5 with left overs - you can cut this in 1/2 if you want a smaller portion)
Ingredients:
1 Medium Onion Diced
1/2 Large Red Pepper Diced
4 Celery Stalks Thinly Sliced
2 Tsp Minced Garlic (or 4 cloves if you are using fresh)
4 15.5oz Cans of Black Beans (I used 2 low sodium and 2 regular)
4 Chicken Bouillon Cubes
3 Cups Hot Water
1 Tsp Cumin
1 Tsp Crushed Red Pepper (or more to taste)
2 Tbsp Lemon Juice (or use the juice of 1 fresh lemon)
3 Tbsp Cornstarch
Directions:
- Cut up the onion, celery, red pepper and put in crock pot.
- Add the garlic, black beans, cumin, crushed red pepper chicken bouillon and water.
- Cook on low for 4-6 hours.
- Stir in corn starch and lemon juice.
- With an immersion blender, puree the soup (I like to leave it with some whole black beans or you can make it completely smooth).
