New Recipe: Crock Pot Black Bean Soup

I have mentioned before that I want to love my crock pot. It is just that so many of the recipes leaving me totally dissatisfied and disappointed. It is such a bummer when you invest the time and effort into a dish and it doesn’t come out how you hoped. Still, I occasionally give it another try and hope for the best. I am pleased to announce that I just finished a big bowl of this black bean soup and I declare it a WINNER!

This recipe, unfortunately, does require a little bit of advance prep. I am okay with that if it is minimal work and results in a good meal.

I was very skeptical about not pre-soaking the beans. I have not had luck with this in the past. Somehow it worked and I am so excited!

Black Bean Soup with Chipotle Chiles (Crockpot)

Bon Appétit  March 2004 Cooking for Health

A dollop of yogurt adds a creamy richness and cuts the heat of the chiles.

1 tablespoon olive oil
2 medium-size red onions, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
4 teaspoons ground cumin
1 16-ounce package dried black beans
1 tablespoon chopped canned chipotle chiles*
7 cups hot water
2 tablespoons fresh lime juice
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper

1 cup plain nonfat yogurt
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro

Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.

Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.

Test-kitchen tip: Add richness to slow-cooker soups by using a mixture of half broth and half water instead of only water.

Makes 6 main-course servings.   Per serving: calories, 314; total fat, 4 g; saturated fat, 1 g; cholesterol, 1 mg; fiber, 18 g

My notes: Instead of pureeing in the blender you could give it a brief whirl with an immersion blender if you have one. I skipped the yogurt and topping and just enjoyed it plain. I used 2 cups of chicken broth and 5 cups of water.


1 Comment (+add yours?)

  1. Michele T.
    Feb 19, 2014 @ 11:23:36

    I make a similar soup with lentils! Yum.

    Michele T.


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