Crock-Pot Black Bean Soup
Ruth
Feel free to play with the seasonings and ingredients; this soup is tremendously versatile!
ingredients
- 1 lb dry black beans
- 1 1/2 onions, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 3 cloves garlic, crushed and minced
- 1 4-oz can diced green chiles
- 1 tsp coriander
- 1 1/2 tsp cumin
- 1 tsp curry powder
- Bay leaves
- Ground black pepper
- 6-7 cups chicken broth (or 5 tsp chicken bouillon granules and 7 cups water)
- 1 lb Polish kielbasa sausage, pre-cooked
- Seasoned salt, to taste
- Cayenne pepper, to taste
directions
- 1
Soak beans overnight in a large bowl of water. In the morning, drain and rinse beans and transfer to large crock pot. Add all remaining ingredients except the sausage and stir. Cook on LOW setting in crockpot for 8 hours. Twenty minutes before serving, add sausage. (You may wish to heat sausage in a frying pan on the stovetop, first, for some delicious crispy texture.) Taste soup and adjust seasonings, adding cayenne pepper and seasoned salt.
- 2
To thicken soup, ladle out some of the vegetables, beans, and broth into a blender, puree them, and pour the mixture back into the soup to thicken up the broth.
- 3
Serve soup hot, with a sprinkling of shredded cheese or a dollop of sour cream on top. Pair with cornbread muffins and honey-butter.
Source: Mary Beth
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