Remember how I said summer = grilling, well with a new season comes a new love; autumn = soup. I love soup for all its’ flavors and the warm sensation it brings to your body as you eat it. I love soup because it provides comfort and I love soup because you can throw things in a crock pot in the morning and have dinner ready for you when you come home that night. There is minimal preparation. That’s a winner in my book.
Slow Cooker Black Bean Soup
Adapted from : Woman’s Day Magazine
Ingredients:
- 6 cups low-sodium vegetable broth
- 1 Tbsp canned chipotle peppers, chopped & sauce
- 2 Tbsp adobo powder
- 2 tsp cumin
- 1 lb dried black beans, rinsed
- 1 large red onion, chopped
- 4 garlic cloves, chopped
- Sour cream, salsa and cilantro for serving
Directions:
- In a slow cooker whisk together broth, chopped chipotle peppers & sauce, adobo powder and cumin
- Stir in beans, onion and garlic
- Cover and cook for on high for 5 to 6 hours or on low 7 to 8 hours
- Using food processor, puree half the soup
- Put puree half back into slow cooker, combine together
- Serve with sour cream, salsa, cilantro
