An easy crock-pot variation of traditional black bean soup. Adjust the heat to your taste by increasing or decreasing the peppers, cumin, and cayenne. Black beans are amazingly good for you and filling which makes them a terrific addition to a calorie conscious meal.
The nutrition facts can be found at Calorie Count!
Black Bean Soup
makes 8 large portions with only 259 calories each!
1 lb dried black beans
8 cups hot water
1 28 oz can diced tomatoes
1 6 oz can tomato paste
1/2 large white onion, chopped
1 green bell pepper, chopped
2 Serrano peppers, ribs and seeds removed, then chopped
1 T minced garlic
2 T ground cumin
2 T paprika (smokey)
1 tsp cayenne
a dash of cinnamon (optional for more depth of flavor)
sea salt and pepper to taste
2 T corn starch dissolved in 2 T water
Pre-soak beans using preferred method or as marked on package. Discard soaking water.
In crockpot, add beans and hot water, cover and leave to simmer on Low for approximately 3 hours.
At 3 hour mark, saute onion, peppers, and garlic until tender. Add onion mixture, tomatoes, and tomato paste to crockpot and stir until tomato paste is well combined into water.
Season with cumin, paprika, cayenne, cinnamon, salt and pepper.
Add corn starch mixture and combine well.
Cover, increase heat to High and allow to simmer another 2-4 hours, until beans reach desired tenderness.
This part is according to preference, but I take a potato masher and gently mash some of the beans to let some of the starch into the broth for thickening.
Serve hot. It is tasty as a stand alone soup, or with a scoop of white or brown rice.