Maggie's Crockpot Black Bean Soup
3 onions, chopped
3 carrots, chopped
1 pound black beans, soaked overnight
2 celery stalks, chopped
1 large green pepper, chopped
4 cloves garlic, pressed or minced
6 or 7 1/2 cups veggie broth (use 6 cups if using soaked beans, 7 1/2 cups for dried beans)
1 tablespoon cumin
1/4 teaspoon cayenne
1/2 teaspoon black pepper
1/2 teaspoon oregano
dash red pepper flakes
2 bay leaves
2 limes, juiced
1. Put all ingredients except the lime juice in crockpot and cook on low for 8 hours.
2. Add lime juice just before serving.
3. If desired, blend some of the soup in the blender or using an immersion blender (make sure to remove the bay leaves before doing this).
If a thicker soup is desired, cut down broth by 1/2 to 1 cup.
Source of recipe: I created this recipe by combining many other recipes I found for black bean soup as none of them were exactly what I wanted.
SO HOW'D IT GO?
My store was completely out of black beans, so I bought a pound of 16 bean blend. I cut back a litle on the cumin, pre-soaked my beans and used 6 cups of broth, and substituted Franks Hot Sauce for the Cayenne Pepper - the end result was delicioius. I will definitely be making this again. Thank you!
LOVE this soup! I used 8 cups of broth and put the beans in dry. Came out perfect :)
just got done eating two big bowls of it and loved every bit :) thank u so much for sharing