The past week was fairly easy when it came to cooking-- basically I made a big batch of chili and spaghetti sauce early in the week, and we had a lot of leftovers. This wasn't by accident, dear hubby and I had a crazy week at work. That being said, I didn't have time to try out any new recipes this week, so I'm writing about a soup a made a few weeks ago: Slow Cooker Black Bean Chipotle Soup. I know, I know, we eat a lot of beans, but they're cheap and taste good (not to mention they are good for you). This recipe has a lot of ingredients, and basically all you do is through them in a slow cooker, turn it on and leave it alone. This was another recipe recommended by my mother-- I think she found it in a Rival Slow Cooker cook book. I've made a couple modifications to my version.
You do have to precook the dry black beans or you could soak the beans overnight to soften them up, too.
The veggies: carrot, celery, and onion.
The veggies with salsa, canned green chiles, black beans, cumin, and chipotles in adobe.
Make it a soup by adding stock.
The finished product (I used an immersion blender to smooth out the soup a bit).
It's great served with some cheese on top, and sour cream would be good, too. Also excellent served with tortilla chips (I like to tear up flour tortillas and bake them in the oven-- they're great for dipping into the soup).
Here's the list of ingredients and instructions for Slow Cooker Black Bean Chipotle Soup.
1 lb. dry black beans
2 stalks of celery, diced
2 carrots, peeled and diced
1 onion, diced
1-2 tsp. of pureed chipotle in adobe OR 1-2 canned chipotle in adobe peppers
1 cup of salsa (I like to use medium)
1-4 oz. can of mild green chilies, drained
2 tsp cumin
Salt & pepper to taste (Don;t add the salt until AFTER the beans have cooked in the soup. If you add the salt at the beginning, the beans will end up gritty. Take my word for it.)
3-4 cups of chicken broth or stock (depends on how thick/thin you like your soup)
Rinse and sort black beans. Cover beans with cool water in a saucepan. Bring to a boil and boil for 2 minutes. Remove from heat and let stand for 1 hour. Drain and rinse. Add the beans to the slow coooker and add the resto of the ingredients except for the salt and pepper. Stir to combine. Cook on LOW for 7-8 hours or on HIGH for 4 1/2-5 hours, or until beans are tender.
Add salt and pepper.
You may leave the soup chunky or puree to desired consistency with an immersion blender.