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Black Bean Soup

By Cole :: January 09, 2006 @ 09:28 PM

For the Crockpot

Soak - 1/2 pound black beans overnight.

The following morning:

Combine

Beans
32 ounces of vegetable stock
1 coarsely chopped onion
2 sliced bell peppers (1/2 bag of frozen bell peppers will suffice)
1 tsp salt
1 tsp chili powder
1 tsp oregano
1/2 tsp cumin
1 tsp of garlic (or 4 cloves fresh)

Cook for 12 hours on low. Puree with stick belnder before serving.
More beans and less stock may be used for a thicker consistency which is excellent served over rice.

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