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Crockpot Black Bean Soup
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Description
Easy and delicious crockpot black bean soup garnished with guacamole, freshly chopped onions, and fresh cilantro.
Ingredients
- FOR THE SOUP:
- 1 pound Dried Black Beans
- 8 cups Water
- 1 whole Sweet Onion, Diced
- 1 whole Green Pepper, Diced
- 2 cloves Garlic, Minced
- 1 teaspoon Dried Cilantro
- 1 teaspoon Dried Oregano
- 1 teaspoon Cumin
- ½ teaspoons Coriander
- 1 whole Smoked Ham Bone
- 2 Tablespoons Vinegar
- _____
- FOR GARNISH:
- Guacamole
- Sour Cream
- Fresh Cilantro, Chopped
Preparation
Soak beans overnight in water. The next day, add beans and their water to a crock pot. Turn crock pot to high. Add all the other ingredients except vinegar to the crock pot. Let beans cook on high for 2 hours, then turn to low and cook for 4–6 hours, or until beans are tender. When beans are done, add the vinegar.
Garnish soup with freshly chopped onion, freshly chopped cilantro, and guacamole or sour cream.
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One Comment
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kimberskitchen on 2.27.2010
I’m planning to make this recipe later this week. I LOVE black bean soup!
I do have a question, though. I’ve always believed that acidic ingredients (peppers, tomatoes, vinegar, lemon juice, etc.) shouldn’t be added to beans until they’re fully cooked, or the beans wouldn’t soften all the way.
Am I the only one that’s had this happen before?
Thanks so much!