Black Bean Soup

This is a great cheap meal that gives you a little dietary room for a big piece of rich cornbread. It is easy, too, since the beans practically cook themselves in the crockpot. One time I had some extra black beans from a taco salad meal and a lot of raw veggies leftover from a vegetable and dip tray. I chopped all the carrots, celery, broccoli, cauliflower and red peppers, tossed them in the soup pot and then I added chopped tomatoes on top along with the sour cream. It was wonderful. It is always wonderful. 

Black Bean Soup from Dried Beans        serves 8-10

1 pound dry black beans

3 tablespoons oil

1 large onion, chopped

4 to 6 carrots, sliced

4 stalks celery, chopped

1 teaspoon garlic powder

6 chicken bouillon cubes

1/2 teaspoon black pepper

Salt to taste

Sour cream


Early in the day or the night before, place beans in crockpot. Rinse beans, then fill pot with water, covering beans by at least 2 inches. Cook on low 8-10 hours.   Sauté remaining ingredients in soup pot then add beans, simmering with cover on until vegetables are tender. Taste to adjust seasonings. Mash some of the beans with a potato masher. May be served with a dollop of sour cream.


© Being Fruitful, 2012