Okay, so if you live anywhere from the Midwest to the Northeast, chances are the weather is intimidating and you are stuck inside. Use up some of your produce that is not so fresh, but still good to eat and let’s make some black bean soup! I love cooking ahead on a Sunday evening, looking forward to a great meal I can enjoy at my convenience all week. If you work or have kids, save yourself some trouble and work ahead!
I based this recipe loosely off one I pulled from Allrecipes.com. Check it out here. We had a lot of produce and good spices we made use of. Significant alternations from the original recipe include using vegetable stock mixed with water, as opposed to just water, increasing amounts of salt and cumin (as you will find the source recipe a bit bland) and using a slow cooker instead of a soup pot. The slow cooker allows the spices to mix in better and you don’t need to sauté anything, eliminating the need for cooking oil. As is the case with the slow cooker, the longer you let this cook, the better. 10 hours is ideal. This is a healthy and filling meal, a vegan’s (or meat eater’s!) dream! My fellow Hermit, Lauren, gave me a enormous can of Eden Organic black beans (108 ounces!), good stuff grown in the midwest. I am excited to see how it comes out and enjoy it through this November weather. Enjoy your week!
Images: Mark Suchyta, Urban Hermits