Ingredients with Measurements:
- 1 pound dried black beans, rinsed and sorted
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 tablespoon lime juice
- Optional toppings: diced avocado, chopped cilantro, sour cream, shredded cheese
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a slow cooker, combine the black beans, onion, bell pepper, garlic, cumin, smoked paprika, chili powder, salt, and black pepper.
2. Pour in the vegetable broth and diced tomatoes with their juices. Stir to combine.
3. Cover and cook on high for 4-5 hours or on low for 8-10 hours, or until the beans are tender.
4. Using an immersion blender or transferring the soup to a blender, puree the soup until smooth.
5. Stir in the lime juice and adjust the seasoning to taste.
6. Serve hot with optional toppings.
- Time:
Preparation time: 15 minutes
- Cooking time: 4-5 hours on high or 8-10 hours on low
5. Temperature:
- High or low setting on slow cooker
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 253
- Fat: 1.5g
- Carbohydrates: 47g
- Fiber: 16g
- Protein: 16g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- You can use canned black beans instead of dried beans, but reduce the cooking time to 2-3 hours on high or 4-6 hours on low.
Variations:
- Add diced carrots or celery for extra vegetables.
- Add a can of corn for a southwestern twist.
- Use different spices, such as oregano or coriander, for a different flavor profile.
- Add cooked shredded chicken or ground beef for a meaty version.
Tips and tricks:
- Soak the beans overnight before cooking to reduce cooking time.
- If you don't have an immersion blender, transfer the soup to a blender in batches and puree until smooth.
- Adjust the seasoning to taste before serving.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the soup in a saucepan over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
- Diced avocado, chopped cilantro, sour cream, shredded cheese
Pairings:
- Serve with crusty bread or cornbread.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, puree more of the beans to thicken it up.
Food safety advice:
- Make sure the beans are cooked thoroughly before serving to avoid food poisoning.
Food history:
- Black bean soup is a traditional dish in many Latin American countries, including Mexico, Cuba, and Brazil.
Flavor profiles:
- Smoky, spicy, and savory
Serving suggestions:
- Serve hot with optional toppings.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A