Please scroll down to the recipe card for exact ingredient measurements and instructions. I usually serve this soup to my kids over a bowl of macaroni noodles and they love it! How to make the recipe If you like it spicy, try adding a can of diced green chiles, a diced jalapeño pepper, or several shakes of hot sauce.Īdd a squeeze of fresh lime juice to the pot after simmering.Īdd cooked rice or noodles to the finished soup. You can, however, add some of these to the soup itself. Chili powder, bay leaves, thyme, or coriander would all be good choices as well.Įxtras ~ I like to keep the soup fairly simple and set out several garnishes so everyone can customize their own bowl to their tastes. Spices ~ Cumin, smoked paprika, and oregano are always my go-to spices for anything southwest flavored. This allows more control over the salt content of the dish. Vegetable broth ~ I almost always opt for low-sodium vegetable broth. I like the chunky texture of the diced tomatoes, but crushed tomatoes or tomato purée would also work. Corn, diced sweet potato, zucchini, or even leafy greens, like kale or spinach, would all be great options.ĭiced tomatoes ~ Canned diced tomatoes are a pantry staple and so convenient in this soup. You can certainly bulk up the nutrient content by adding a few more veggies if you like. Vegetables ~ Besides the aromatics, onion and garlic, the only other vegetable I use is a red bell pepper. Learn more about black beans and get even more black bean recipes here. Be sure to drain them and rinse them well before adding to the soup. Pin it and share it if it looks good to you.Black beans ~ Canned black beans are always in my pantry. YUM! Tools Used to Make This Recipeĭid you try this recipe? Give it a star rating. It also pairs well with either tortilla chips or a pan of skillet corn bread. The “low” setting on the Instant Pot tends to not get hot enough, FYI.Īnd of course I have an Instant Pot black bean version of this soup over here as well. I would recommend cooking this on high only. This recipe has also been tested in the Instant Pot on the slow cooker setting. I just love how I can dump everything in the slow cooker, and dinner practically prepares itself. There is not much to say here.□ The bulk of the work for this recipe is prep – chopping the veggies. Ingredientsįor tastiest results, always use the best quality ingredients you have access to. Also, you can serve this with a scoop of cooked rice to make it even more filling. Plant based toppings could include cashew cream, diced avocado, green onion, vegan sour cream, guacamole, etc. Omnivores may love cheese, sour cream, etc. No complaints from the omnivores.Īnd feel free to take liberties on the toppings. My family eats it, and it is a super satisfying meatless meal. This recipe also happens to be whole foods plant-based/ vegan.īut you don’t have to be vegan to enjoy it. It’s not! But, I always forget to do it the night before. Pre-soaking is such a pain, not because it is difficult. Just like the method I use in that recipe, you do NOT have to pre-soak your beans. This recipe is like the southwestern cousin to my slow cooker red beans and rice. This slow cooker black bean soup is a delicious and easy dinner that will earn it’s place into your regular dinner rotation.
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