Three of my favorite things are the restaurant Panera Bread, my new slow cooker and cooking with black beans. I love Panera because of the type of food they serve - soup, sandwiches, salads, coffee and sweets, like bread, rolls and cookies. I love my slow cooker because it makes it easy to have a delicious supper, especially on days when I'm working and come home to a ready meal. And black beans are super because they're hearty, cheap, tasty, easy to fix and oh-so-good for you.
I received a cookbook to accompany my slow cooker, both Christmas gifts. Flipping through the book, the black bean soup caught my eye. I have made several soups in the past, hoping beyond hope that they would turn out like Panera's, but to no avail. Those soups still seemed watery after cooking, and the ingredients didn't mesh as well as they should have.
This black bean soup simmers all day. In that time, the black beans break down somewhat, making a thicker soup. And the recipe has simple and cheap ingredients, yet it is so tasty! One bowl is so filling, it makes a meal!
Recipe courtesy of Today's Creative Crockpot.
HEARTY BLACK BEAN SOUP
1 lb. dried black beans, soaked overnight and drained
2 T. oil
1 large onion, finely chopped
2 cloves garlic, minced OR 1/4 tsp. garlic powder
2 T. fresh cilantro or Italian parsley, minced OR 2 tsp. dried cilantro or parsley
2 qts. chicken or vegetable broth
1/4 c. crumbled or shredded cheese, such as feta or pepper jack cheese
Combine all ingredients except cheese in slow cooker. Cover; cook on high for two hours, then on low for eight to 10 hours. To assemble, spoon soup into bowls and sprinkle with cheese.
