Black Bean Soup: Crock Pot

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This is an original HAG recipe, so please attribute if you share…and you will share. It is SO good!

1 bag black beans; soaked overnight; drained
1 large ham bone, or hock, or slab of salt pork
2 cans, or 3 cups chicken broth
2 onions, rough chopped
2 large carrots, rough chopped
2 celery stalks rough chopped
1 green pepper chopped
3 garlic cloves chopped
1-2 adobo chili peppers (these are in a can in their sauce, usually in the international aisle of the market)
1 tsp oregano
1 tsp paprika
1 tsp cumin
1/2 tsp chili powder

Put all in a sprayed large crockpot, and cook on low for 12 hours. Pull out ham hock/bone/salt pork and purée rest or just half if you like a chunky soup, and add back to unpureed soup.
* notes:
1. you can use canned beans- I use 5-6 cans if I do.
2. If you can’t find adobe, this is still yum without it. It gives a smoky and hot flavor that I really like.
3. If you want a vegetarian version, use vegetable stock and Omit the ham, but definitely use the adobe to create a depth of flavor.
4. If you are short on time, use the canned beans and crank the crockpot to high for 6 hours instead.

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