It's been a couple of days since my last post. A lot has happened and I have to admit, that I really have not been cooking! YIKES! I do have a good excuse! A broken foot!
BUT, broken or not, I want to start cooking again and this is what's for dinner! It is easy and really good. Play around with the spices or things that you like in the soup. Black bean soup generally has bacon or ham chunks in as well. You can them cooked at the end of the process or you can put the cooked ham in with the soup as it cooks! ENJOY!
2 cups dried black beans (1 pound), sorted and rinsed
10 cups water
8 cups vegetable broth
2 cans (14.5 ounces each) diced tomatoes with green chilies, undrained
2 medium carrots, 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
Heat beans and water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
Drain beans. Place beans and remaining ingredients except sour cream and cilantro in 6-quart slow cooker.
Cover and cook on Low heat setting 10 to 12 hours.
Serve soup topped with sour cream and cilantro.