We have a couple of go-to soup recipes for the winter months that are our all time favs. This Black Bean Soup is so delicious and healthy that I could eat it all year around. We’ve got amazingly warm weather here at the moment so it’s great that we don’t have to wait on cold weather to enjoy this one. It’s quick and easy to throw together so it’s perfect for a week night.
My blog posts for the dinner recipes category is seriously lacking. In part that’s because Kyle makes pretty much all of our dinners (yay!). It’s also because by the time we’re getting dinner ready I’ve lost 100% of the very little decent lighting I have during the day. I’m not sure if you’ve noticed or not butttttt most of my food photos leave a bit to be desired.
Have you ever tried photographing food?? I think it’s really, really hard! Definitely a work in progress. One thing we sacrificed by moving into our puppy-friendly abode was a ridiculous amount of sunlight. I now have a windowless kitchen. Add to that the winter 5 PM sunset and the result is an empty dinner category on the blog. Oh well, you do what you can.
Anyway! This soup is just too good not to share. Kyle made this before our Christmas vacation and froze some to have when we got back, which was pretty much the best idea ever.
Black beans are actually a little difficult to find here and are expensive when you do find them, for whatever reason. Back when I had my trusty crockpot in the States I made a huge amount of dry beans at one time every two to three months, froze them in 1 can portions (~1.5 cups each), so we always had plenty in the freezer.
If you do have a crockpot/slow cooker I can’t recommend this method of cooking dry beans enough!
The amount of dry beans you make at one time depends on the size of your slow cooker. I had a larger one and usually did 2 bags of dry beans at a time.
- Pour your dry beans out on a rimmed cookie sheet and quickly sort through them. I used to think this step was optional until I actually did find some pebbles in my beans. After that I’ve never skipped this step again! The rocks are easier to pick out than you would think so it’s a quick process.
- Pour them into a colander and rinse.
- Pour them into the crockpot. (I recommend lining it with Reynold’s Slow Cooker Liners first because of the long cooking time)
- Cover the beans with about 1 inch of water.
- Cook on HIGH for 4-6 hours.
- Pour them back into the colander and rinse. Allow to cool.
- Use a 1 cup measuring cup to portion out 1.5 cups beans into zip-lock bags.
- Freeze until ready to use!
Black Bean Soup for 10 servings
- 5 (15 oz) cans black beans drained and rinsed
- 3 3/4 cup vegetable broth
- 2 1/2 cups chunky salsa (we use one jar chunky + 1 jar spicy)
- 2 1/2 tsp cumin
- 2/3 cup plain Greek yogurt
- 1/3 cup green onion thinly sliced
- Cheddar Cheese – optional
- Add 3 cans of black beans, 2 cups vegetable broth, salsa, and cumin in a blender. Blend until smooth. Add more vegetable broth as needed to thin mixture.
- Pour blended mixture into large pot.
- Add remaining 2 cans black beans and remaining amount of vegetable broth.
- Heat soup on medium heat until it just begins to simmer.
- Remove from heat and serve with a spoonful of Greek yogurt, a sprinkle of green onions, and a sprinkle of cheese.
We also add a can of green chilies and a dash of Indian red pepper. We usually have this soup with a large salad and sometimes a dinner roll.
For 10 servings – 202 calories, 14 grams protein, 1 gram fat, 38 grams carbohydrates, 12 grams fiber
Next week I’ll share another delicious winter soup recipe so be on the lookout!