Slow Cooker Zesty Black Bean Soup
Equipment
Ingrediënten
- 1 bag 16 oz dried black beans (2 cups), sorted, rinsed
- 10 cups water
- 2 cartons 3 2 oz each vegetable broth (8 cups)
- 2 cans 14.5 oz each diced tomatoes with green chiles, undrained
- 2 medium carrots coarsely chopped ( 1 cup)
- 2 medium onions coarsely chopped ( 1 cup)
- 1 ⁄4 cup chopped fresh cilantro
- 2 teaspoons finely chopped garlic
- 1 teaspoon salt
- 1 ⁄4 teaspoon pepper
- 1 ⁄8 teaspoon ground red pepper cayenne
- Sour cream if desired
- Chopped fresh cilantro if desired
Instructies
- In 4-quart Dutch oven, heat beans and water to boiling.
- Reduce heat; simmer uncovered 10 minutes.
- Remove from heat; cover and let stand 1 hour.
- Drain beans.
- In 6-quart slow cooker, place beans and remaining ingredients except sour cream and cilantro.
- Cover; cook on Low heat setting 10 to 12 hours.
- Serve soup topped with sour cream and cilantro.
Notes / Tips / Wine Advice:
Short on time? Soak the beans in cold water overnight rather than using the quick-soak method in the recipe.
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