You realize, I must admit, I’ve been just a little torn on black bean soup. Yes it more often than not tastes scrumptious, but so far as appearance go? Let’s just express it’s not the best looking soup available. It may tend toward &... sludge-searching habits. Scrumptious sludge, but sludge nevertheless.
And So I made the decision to create a black bean soup recipe after some more oomph into it and rather less sludge. I pureed it much like your traditional black bean soup, however I then add whole beans and also of glasses of brown grain in the finish. More attractive! Though &... okay, fine, still just a little sludgy.
So my experiment within the looks department was slightly unsuccessful, however the soup? An absolute champion. Thick, hearty, comforting. And healthy, too! Looks-wise, what what really helps make the difference would be the toppings. Just a little masquerade mask. Why don't you?
Some colorful chopped tomato plants, a little bit of fresh cilantro, a wedge of lime, perhaps a plop of sour cream (though, obviously, which makes it vegetarian rather of vegan).
I really like adding grain for this soup for all of us, it turns it from the side or perhaps a starter to some one-dish meal. And, it's understandable, I'm especially gaga since it’s a Slow Cooker soup.
Oh, the way i worship the Slow Cooker and how it can produce a couple of minutes of my existence back at dinnertime. I'd a lot rather read Visit Pop to my young girl than slave within the stove during prime family time.
Fox in Socks, though, keep that certain away. It can make my tongue (and mind) hurt.
Slow Cooker Black Bean and Brown Grain Soup
Prep Time: twenty minutes
Total Time: 8 hrs twenty minutes
With black beans and brown grain, this hearty, thick, and scrumptious meal-in-a-bowl helps make the perfect weeknight dinner.
Ingredients:
- 4 15-ounce cans black beans, drained although not rinsed (reserve it's possible to for that finish from the process)
- 1 tablespoon essential olive oil
- 1 cup diced yellow onion (about 50 % a medium onion)
- 1 cup diced carrot (a couple of medium carrots)
- 1 medium jalapeno pepper, seeds removed and finely diced (about 1/4 cup)
- 1 tablespoon minced garlic clove (two to three medium cloves)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt plus much more to taste if preferred
- 1/4 teaspoon freshly ground pepper
- 4 cups vegetable broth
- two tablespoons tomato paste
- 10 dashes Tabasco sauce, in order to taste
- 2 cups cooked brown grain
- Fresh lime wedges
- Diced tomato plants, cilantro leaves, diced scallions, avocado, sour cream (by eating dairy) for topping, if preferred
Directions:
- Add three cans of black beans to some 3-quart or bigger Slow Cooker.
- Add some essential olive oil to some large saute pan over medium heat. Add onion and carrots saute for around 5 minutes before the onion softens and starts to turn transluscent. Add jalapeno pepper, garlic clove, chili powder, cumin, oregano, salt, and pepper and saute, stirring, for an additional minute. Add tomato paste, vegetable broth, and Tabasco sauce, stirring until tomato paste is dissolved. Pour into Slow Cooker over beans.
- Prepare on low six to eight hrs.
- Remove cover and permit to awesome a little, until safe to deal with. Utilizing an immersion blender or employed in batches having a blender, puree soup. Return soup towards the Slow Cooker and add some last can of beans and also the grain. Prepare on medium for an additional 30 minutes.
- Taste and adjust seasonings if preferred - increase the pepper and salt if you want, a bit more Tabasco if you would like.
- Scoop into individual bowls and squeeze a lime wedge outrageous of every. Add toppings if preferred.
- Keeps refrigerated within an airtight container for 3 or 4 days. The soup can thicken with time, so thin with a lot more vegetable broth before serving leftovers, if preferred.
by Kare on October 7, 2013