Every year during Lent, the church we go to does Souper Suppers where one group of the church brings in soup and salad on a Tuesday and we watch a short DVD, then talk about it over soup and salad. This is yet another of the things that I wasn’t told about when I joined the choir, but tonight is our Souper Supper (and don’t get me started with Maundy Thursday and the washing of the feet).
Since Little Miss is still pretty sick, I dug down in my recipes to find something that would require minimal effort to make today but still taste good. I had almost forgotten about my crockpot black bean soup.
This is one of my favorites, and it’s a really healthy and delicious version of the soup that fits my minimal work requirement quite nicely. Crockpot soups are a lifesaver!
Crockpot Black Bean Soup
1 lb dried black beans, soaked overnight (then rinsed and drained)
6 c chicken stock* (can use vegetable if vegetarian)
5 roma tomatoes, chopped
2 cloves garlic, minced
1 T chili powder
1 t cumin powder
3/4 t black pepper, ground
1/2 t hot sauce
1 t paprika (preferably smoky Hungarian)
Be sure black beans are rinsed and drained. Add all ingredients to crock pot. Stir to combine, then cook on high for 3 1/2 hours. Stir again then cook on low for another 2 1/2 hours. When completed, either use an immersion blender to puree or add to a blender in small batches (when hot, if you put too much in, the pressure will force the top off). I serve with a garnish of avocado slices.
Makes 10 1 cup servings
*Don’t use bouillion cubes. Invest in the yummy stuff. It makes a real difference.