Friday, January 22, 2010

Souped Up: Slow-Cooker Black Bean Soup


Buying canned soup makes me feel like a tiny, blue-haired lady with a walker and a fist full of coupons.  Why, you ask?  Because before I put it in my cart, I crook my finger at the soup shelf and say, usually in a very scratchy voice, "Two dollars for one can of soup?  Are you kidding me?  What is this world coming to?  Mwwahhh."

Maybe it's just me, but prepared soup is ridiculously expensive for what it is.  And that's why I'm working on my own black bean soup recipe.  You hear that, Progresso?  I'm done with you.

I like black beans for many reasons.  First, they are really healthy.  Second, they are really tasty.  Third, they are really cheap.

Now, let me preface this recipe by saying it is still a work in progress.  And let me also say that it makes about 80 gallons of soup.  So if you happen to be the only black bean soup eater in the house, be prepared to freeze.  A lot.

Slow-Cooker Black Bean Soup
  • 1 lb. dry black beans, soaked overnight and rinsed
  • 6-7 c. chicken or turkey stock
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 3 t. chile powder
  • 2 t. cumin
  • 2-3 t. hot sauce
  • 1 T. prepared mustard
  • 2 T. Worchestershire sauce
  • Salt and pepper to taste
  • Sour cream, shredded cheese and green onions (optional for garnish)
Combine the beans, stock, onions, garlic and seasonings in a slow cooker.  Heat on high for 5-6 hours or low for 8 hours.  Allow to cool, then puree about one-third of the mixture.  For better flavor, refrigerate overnight and reheat before serving.

I'll be honest: This soup didn't have the zing I was hoping for.  But it's a good start.  I'll keep working on it.

The food: Black bean soup
The verdict: The blue-haired old lady in me approves

8 comments:

Ellen said...

We love black beans -- and I will be honest, I don't think any of us have actually had bb soup! I'll have to give it a try, esp. since we're trying to use the crock pot more! ;)

Katie G. said...

I also have a penchant for black beans in all forms. What do you think about substituting vegetable stock?

Happy National Pie Day!

Abbie said...

I think vegetable stock would be swell. The real flavor comes from the beans and spices, I think.

Mmm, pie. That sounds good.

Moogie said...

A wonderful looking soup. Save 1 or 2 bowls for me.

GrassNaps said...

Mmm, looks good. I hear you on the cans of soup at the store - too expensive and, in my opinion, kinda gross.

The Food Hunter said...

I've never made black bean soup but I think I'll give it a try. thanks

Anonymous said...

I usually make a black bean and salsa soup but with canned beans. I have been wanting to start using dried beans. Your recipe with the slow cooker sounds like a great idea. I will try yours with adding chunky salsa to see if that will give it the zing you talked about. Great picture of your soup!

animaldoc said...

so, Abbie, I made the soup but the beans were still firm after 8 hours on low in the crock pot. so, after i pureed the 1/3 portion, I cranked it up to high for 4 more hours, then let it chill overnight and did it on low for 4 more hours this afternoon. Too increase flavor, I sauteed the onion and garlic in two teaspoons of olive oil, put in 2 tablespoons of chili powder, and we added sliced polish sausage for the last 4 hours. and served it with Neomonde's French bread. C was the only one who wasn't wowed by it. E wants it for lunch tomorrow. E and R had seconds tonight.