Posted by: Anonymous Me | April 18, 2011

Food Friday…

This week I tried a new version of Black Bean Soup…this time in the slow cooker!!

Chipotle Black Bean Vegetable Soup
serves 3
from: Not Your Mother’s Slow Cooker Recipes for Two by Beth Hensperger

Ingredients:

~ two 15-ounce cans of black beans, rinsed and drained
~ 1 large shallot OR small onion, finely chopped
~ 1 small carrot OR parsnip, diced
~ 1 stalk celery, diced
~ 1/4 c minced red bell pepper
~ 1/2 to 1 chipotle chile in adobo sauce, minced OR 1 tbsp chipotle paste
~ 4 cups water or vegetable broth (canned or homemade)
~ 1/4 t crumbled dried marjoram
~ 1/8 t chili powder
~ 1/8 t ground cumin
~ 1 t salt, to taste
~ Shredded Monterey Jack cheese, sour cream, and lime wedges for serving

Directions:
1 – Place all of the ingredients except for salt and toppings into the slow cooker. Stir to combine. Cover and cook on HIGH for 3 to 3/12 hours.
2 – Add salt to taste. Add some boiling water to thin the soup, if desired. Ladle into serving bowls and serve hot with the cheese sour cream, and lime wedges.

My Modifications:
Well, I skipped the red bell pepper since I am not a fan. I also skipped the chipotle action because those sorts of things aren’t found here across the pond. I added extra chili powder and cumin to make up for it. 🙂 My slow cooker only has a LOW setting, so I cooked it for the time allotted on LOW. It turned out a-ok! Additionally, I did not include lime wedges but added lots of mont jack and sour cream!

TA DA!!!:

It was SOOOOO good!!! Y’all should totes try it out!!!

Hungrily,

Me 😀

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Responses

  1. I’ll stick to makeshift grilled cheese sandwiches, thank you :p

    • Don’t go hatin’ on my soup!!! It was super delish! 😉

      • If you say so :p


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