crockpot black bean soup

“We love black beans and this soup always hits the spot. My husband usually has 2 huge bowls and the kids all but lick their bowls clean.”

Makes 8 servings
Active Prep Time: 20 minutes Cook Time: 8 hours on low

1 red onion – chopped and divided
2 tablespoons olive oil
4 cloves garlic – minced
1 tablespoon flour
1 lb black beans
1 teaspoon red pepper flakes
2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup cilantro – chopped
Sour cream – for garnish
Monterey Jack cheese – for garnish

1) Set aside 1/4 of the chopped onion for garnish. Heat the olive oil in a large skillet over medium – high heat. Add 3/4 of the chopped onion. Cook for 2 minutes. Add garlic. Cook another minute. Add flour, continue cooking and stirring until slightly brown – about 5 more minutes. Add 2 Tablespoons of water and scrape up any bits of browned bits from the pan. Transfer to the crockpot.

2) Add beans, spices, and 8 cups of water to crockpot. Cover and cook on low for 8 hours. Before serving, remove 2 cups of beans and blend in a blender until smooth. Return to pot.

3) Serve garnished with red onion, cilantro, cheese, and sour cream.

Dawn Billesbach is a meal planning mom and the founder and creator of Menu For The Week. Dawn lives in Denver, CO with her husband and 2 girls. She began MenuForTheWeek.com to help busy moms get through the trenches of motherhood one planned meal at a time.”


One Response to “crockpot black bean soup”

  • Susan Jung Says:

    Sounds like I don’t have to soak the beans overnight. If not, this is a great recipe and I will try it soon.