I got this recipe from Recipezaar.com - one of my favorite places to get recipes. Apparently the person who posted it on recipezaar, found it on Hillbilly Housewife's website.
In any case, this is a yummy filling recipe that even my "I don't like black beans" Hubby liked as well as my "I don't like soup" son. I served it with the gluten-free corn bread which went nicely.
Oh, why dried beans? They are cheaper, lower in salt, and that's what I had. I had bought the beans before finding a recipe, I know a bag of beans will make a good sized pot of soup. I am not sure how many cans it would take.
I think this recipe could be converted to gluten-free it just has the bullion cubes which have wheat and I am not quite sure how to replicate their flavor with ease.
The original recipe was for the stove top, I just prefer cooking beans in the slowcooker. If you want the stovetop recipe, click the title below.
Black Bean Soup from Dried Beans Recipe
SERVES 8 -10
1 lb dried black beans
3 tablespoons oil
1 large onion, chopped
4-6 carrots, sliced
4 stalks celery, chopped
1 teaspoon garlic powder
6 chicken bouillon cubes -- I used beef because I thought I was out of chicken. I do like the beef.
1/2 teaspoon black pepper
Pick over the beans to make sure there aren't any bad ones.
Or rocks.
Then rinse the beans, and put in a big pot and cover with water. These will double or triple in size so put in plenty of water to cover them when they have expanded.
If you are organized, you will have done this the night before. If you are less organized, you will need to bring to a boil and let it boil for 2 minutes. Turn off the heat and let it soak for 2 hours. If you are really unorganized, a pressure cooker will work in a pinch.
After soaking, pour off the water and then add enough fresh water to cover. Bring it to a boil and then dump in your slowcooker. Turn it to high and let the beans simmer until they are tender.
When the beans are tender then you can add the veggies, oil, and seasonings. Cover again and cook another 30 minutes - 1 hour until the carrots are tender. If you want the broth to be thicker, use an immersion blender or pour some in a regular blender, puree and add back to the soup.
Yum, yum, yum.
In any case, this is a yummy filling recipe that even my "I don't like black beans" Hubby liked as well as my "I don't like soup" son. I served it with the gluten-free corn bread which went nicely.
Oh, why dried beans? They are cheaper, lower in salt, and that's what I had. I had bought the beans before finding a recipe, I know a bag of beans will make a good sized pot of soup. I am not sure how many cans it would take.
I think this recipe could be converted to gluten-free it just has the bullion cubes which have wheat and I am not quite sure how to replicate their flavor with ease.
The original recipe was for the stove top, I just prefer cooking beans in the slowcooker. If you want the stovetop recipe, click the title below.
Black Bean Soup from Dried Beans Recipe
SERVES 8 -10
1 lb dried black beans
3 tablespoons oil
1 large onion, chopped
4-6 carrots, sliced
4 stalks celery, chopped
1 teaspoon garlic powder
6 chicken bouillon cubes -- I used beef because I thought I was out of chicken. I do like the beef.
1/2 teaspoon black pepper
Pick over the beans to make sure there aren't any bad ones.
Or rocks.
Then rinse the beans, and put in a big pot and cover with water. These will double or triple in size so put in plenty of water to cover them when they have expanded.
If you are organized, you will have done this the night before. If you are less organized, you will need to bring to a boil and let it boil for 2 minutes. Turn off the heat and let it soak for 2 hours. If you are really unorganized, a pressure cooker will work in a pinch.
After soaking, pour off the water and then add enough fresh water to cover. Bring it to a boil and then dump in your slowcooker. Turn it to high and let the beans simmer until they are tender.
When the beans are tender then you can add the veggies, oil, and seasonings. Cover again and cook another 30 minutes - 1 hour until the carrots are tender. If you want the broth to be thicker, use an immersion blender or pour some in a regular blender, puree and add back to the soup.
Yum, yum, yum.
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