Wednesday, January 4, 2012

Slow Cooker Black Bean Soup {Vegan}

It still feels weird not having Day 300-whatever at the beginning of my posts. But, the good news is, I'm sharing one of our family's all-time favorite CrockPot recipes from Stephanie O'Dea's wonderful site, CrockPot 365. The original recipe is absolutely fantastic and I highly recommend it. This go-around I'm transitioning it toward using more whole foods by using slow cooked previously dry black beans, fresh tomatoes, baby bok choy leaves from my freezer. I'm also using one can of corn, though fresh corn would surely be delicious I don't have any on-hand this time of year. I left the corn undrained to compensate for using fresh tomatoes instead of canned with the extra juice. The best part of this recipe is that you can add just about any combination of vegetables you like and have a fantastic-tasting black bean soup.

The original recipe is very close to vegan, with just optional toppings of shredded Parmesan and sour cream. I'm leaving those out and opting for salsa and fresh cilantro toppings. The kids did add some shredded Mexican cheese to their portions.

Slow Cooker Black Bean Soup
Adapted from CrockPot Black Bean Soup Recipe.
Ingredients
  • 6 cups black beans, cooked, undrained (I used 2 pints black beans and 1 pint refried black beans)
  • 2 large tomatoes, chopped
  • 2 cups Easy Slow Cooker Vegetable Broth
  • 1 1/2 cups vegetables, chopped (I used baby bok choy leaves)
  • 15.25 ounce can corn, undrained
  • 2 tablespoons salsa
  • House seasoning or salt and pepper, to taste
  • Top with extra salsa and chopped cilantro (optional)

Directions
Squirt a bit of olive oil in the bottom of your crock and swirl around. Add all ingredients, except optional toppings. Cook on LOW for 8-10 hours. Carefully blend with an immersion blender until smooth, but still a bit chunky. Top with salsa and chopped cilantro if desired.

The Results
I love this soup so much it's ridiculous. The non-canned beans give you so much more versatility with the salt level, too. With the canned version it can come out too salty, but this I added just a bit of House seasoning to achieve soupified perfection. It's great with or without cheese and makes a perfect quick, hearty lunch on a chilly day. The kids may have gotten more on their little faces than in their bellies, that's debatable, but they said lots of "mmm"s and "yummy-yummy"s while they did. The whole family loves this soup: so easy, versatile and delicious.

This post is shared with Gallery of Favorites, Real Food Wednesday, Whole Food Wednesdays, Recipes I Can't Wait to Try, What's Cooking Wednesday, What's on Your Plate?, What's on the Menu Wednesday, Let's Do Brunch, Works for me Wednesday, These Chicks Cooked, Recipe Link Party, Foodie Wednesday and Bake with Bizzy.

4 comments:

  1. Hi Kristi, this soup looks divine. I love black bean soup. We just made this huge batch of them, I think this would be a great way to use them up!
    Thanks for sharing them with us at WHole Food Wednesdays.

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  2. This soup sounds really wholesome and flavourful! Thank you for sharing it with Let's Do Brunch.

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  3. I love this recipe and have just made it for SRC. It was my first time using dried black beans and in fact the first time I'd had black bean soup. It was great being paired with you.

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  4. Corina, I'm so glad you chose this recipe, it's one of our all-time favorites. Glad you liked it!

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