A special thanks to Kathy at Life in the Slow Lane for creating our Arkansas Bloggers Button. I’m working on the button code, but have not had the chance to finish with that. You can go ahead and grab the button and post it on your blog if you like. If you would like to join our group, you can do that HERE.
This Beth Hensperger Black Bean Soup is so easy to prepare that it has become a real staple at our house. It does rely on canned black beans, but that’s okay with me since they are rinsed and drained before using anyway. Keeping these ingredients on hand makes it easy to have a quick, easy dinner on hand on those days when you are really busy otherwise.
4 15-ounce cans black beans, rinsed and drained
1 cup salsa of your choice
2 (14.5-ounce) cans low-sodium chicken broth or light vegetable broth
salt to taste
freshly ground black pepper
1/4 cup chopped fresh cilantro
1 cup chopped onion (my addition)
1 Tablespoon minced garlic (my addition)
1 cup (4 ounces) cubed Monterey Jack cheese, for serving
lime or lemon wedges for serving
chopped tomatoes, for serving (my addition)
chopped green onions, for serving (my addition)
Place the beans, salsa, onion, garlic and broth in the slow cooker. Cover and cook on HIGH for 2 to 4 hours (LOW 4 to 6 hours). Puree using an immersion blender, or transfer to a food processor or blender and puree in batches. Season with salt and pepper and adjust the consistency with water or more hot broth. (We like ours somewhat chunky and thick.) Ladle into serving bowls; sprinkle with the cilantro, cheese, tomatoes and green onions. Add a squeeze of fresh lime (my preference) or lemon juice and serve immediately.
I noticed that the Arkansas Bloggers button as it appears on your blog is not as crisp as the original. I wonder why that is? Did you load it to your blog from PhotoBucket? I sent it to my friend Nick, and he had the same problem. He said PhotoBucket distorted the image. I’m going to try loading it to my PhotoBucket account and see what happens. If I can get it to load more crisply, I’ll email you the link. Also, did you get my email with the header idea?
HI DEBBIE!! Your Black Bean Soup sounds wonderful. I love Black Beans plus they have many health benefits. I make my chili beans with black beans. Thanks so much for this recipe that I have added to my recipe file. Again, I appreciate you hosting this great event. I’m thrilled to be participating again.
Your black bean soup sound wonderful! I will be giving it a try next week.
Your black bean soup sounds yummy…and so easy, too! Thanks for sharing it and for hosting Crock Pot Wednesday.
Jane
I must try this. I love black beans. Thank you for sharing.
Okay, I must go shopping….
Coleen’s Recipes posting (crockpot swiss steak)http://coleensrecipes.blogspot.com/2010/01/crockpot-swiss-steak.html
this sounds great, similar to a recipe i have, but mine has chicken in it!! and corn , i think! 🙂 thnx!
i am a new to using a crockpot. my wonderful in laws bought me one for christmas and i absolutely love it! but i am alittle confused about something i am hoping someone can help me out, please! when i read the instructions to it they say always keep water at half to 2/3rds full. but when i read a recipe it says use a cup of liquid. which is it, should i use just the cup or follow the half full rule? thank you to anyone that can help!
I love black bean soup. The only complaint I have is that I don’t care for the picture on crockpot Wed. It’s not very pretty. Would it be too much trouble to change it or give us more choices. Thanks, Doylene
Black beans are one of my favorites. Sounds delicious.
Sam
the soups sounds just wonderful!
There are some mighty fine recipes up here today!
This soup sounds great~thanks for sharing!
Debbie, Love your Ark Blogger button and all the wonderful recipes.
Barbara
seeing this a lot today… love the idea, need to make this