Polish The Stars: Slow-Cooker Black Bean Soup

Friday, February 5, 2016

Slow-Cooker Black Bean Soup

Nothing is better on a cold winter's night than a good, hearty soup. This black bean soup uses a slow-cooker so you don't have to worry about soaking the beans overnight. Just place everything in your crockpot in the morning and the beans will be nice and soft by dinner time. It is also full of flavor without being spicy.

Black Bean Soup

2 Garlic Cloves, minced

2 Celery Stalks, diced

2 Carrots, grated

1 lb Uncooked Dry Black Beans

1 1/4 teaspoon Salt

1 Tablespoon Chili Powder

2 teaspoon Cumin

1 teaspoon Oregano

7 cups Water

Sour Cream, to garnish

Rinse black beans in a colander under cool water and pick out any debris. Combine beans and all remaining ingredients in a slow-cooker. Cook on High for 8 hours.

Using an immersion blender, blend soup until thick and creamy. (If you don't have an immersion blender, use a regular blender with a couple of cups at a time. Be careful - the liquid will be very hot!)

Serve hot with sour cream.

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