Black Bean Soup
This is another favorite in our household. A nice Mexican black bean soup from a special publication by Better Homes and Gardens with recipes by Rick Bayless.
1 chipotle pepper in adobo sauce (seeded)
1 cup green sweet pepper
2 cups chopped onion
4 cloves garlic (minced)
4 15-ounce cans black beans, drained
28 ounces beef broth
1 15-ounce can petite diced tomato
4 tablespoons snipped fresh cilantro
2 teaspoon dried thyme, crushed
1 teaspoon dried oregano
This recipe is for a double batch, fills a normal crock pot to the top. You may want to cut it in half until you are sure you like it as much as we do.
Ideally you will saute the green pepper, onion and garlic for a few minutes until they start to soften. Then just add all ingredients to the crock pot and cook on high for AT LEAST 5 hours.
This is a very earth, nicely spicy meal. You could easily add some chicken if you want to have some meat and it should still be fine. I like it as is. Perfect cool weather meal. Also nicely repackages to be taken to work for a lunch.
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