Thursday, March 31, 2011

Slow Cooker Zesty Black Bean Soup

Slow Cooker Zesty Black Bean Soup

2cups dried black beans (1 pound), sorted and rinsed
10cups water
8cups vegetable broth
2cans (14.5 ounces each) diced tomatoes with green chilies, undrained
2medium carrots, coarsely chopped (1 cup)
2medium onions, coarsely chopped (1 cup)
1/4cup chopped fresh cilantro
2teaspoons finely chopped garlic
1teaspoon salt
1/4teaspoon pepper
1/8teaspoon ground red pepper (cayenne)

Sour cream, if desired

Chopped fresh cilantro, if desired

1.Heat beans and water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
2.Drain beans. Place beans and remaining ingredients except sour cream and cilantro in 6-quart slow cooker.
3.Cover and cook on Low heat setting 10 to 12 hours.
4.Serve soup topped with sour cream and cilantro.
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