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