This is a little something I threw together and tossed in the slow cooker before I went to work. I wasn’t sure how it was going to turn out, but it all sounded good in my head and smelled pretty darn good even before it cooked. When I got home from work tonight I was pleasantly surprised to find that it tasted even better than I had imagined. What can I say? I’m a genius, I guess.
Just kidding about that genius stuff.
Since I work late, I like to make meals in my slow cooker so that Honey Buns will have a hot meal when he gets home from work at regular-working-people hours. But, lest you think me nigh unto angelic for making sure that my man has a hot meal when he gets home from work, its the only time he gets dinner on time. On my days off I pretty much don’t even start cooking until 6:00 PM at the earliest. I’m not lazy, I just get preoccupied with stuff. It’s not until I hear the garage door going up that I snap to attention and run to the kitchen. Generally I have planned what I am making for dinner, so I’m not completely clueless at that magic 6:00 hour.
This recipe is very flexible; you can change the spices and seasonings to suit your taste. I made a very mildly warm soup by limiting the amount of chipotle chili powder. If you like your soup spicier, add more of the hot stuff. As with many soups, sauteing the vegetables deepens the flavor of the soup as a whole.
Black Bean Soup
Recipe by Terri @ that’s some good cookin’
- 3 (15 ounce) cans black beans
- 1 (14.5 ounce) can petite diced tomatoes
- 1 (4 ounce) can chopped green chilies
- 1/2 of a ham steak, diced into small cubes
- 2 large carrots, diced
- 1 onion, diced
- 2-3 cloves garlic, minced
- 2 tablespoons canola oil (I really don’t think that olive oil would be a good idea)
- 1/2 teaspoon ground cumin
- 1/4-1/2 teaspoon chipotle chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon ground black pepper
- 4 cups water
- cilantro, to taste, chopped (optional)
- cotija cheese, grated for garnish (optional)
- In a frying pan over medium heat saute carrots, onion, and garlic for about 15 minutes in the 2 tablespoons oil.
- Add ham steak cubes and saute for about 15 minutes more or until the onions are translucent.
- Drain and rinse 2 cans of the black beans.
- Empty the contents of the 3rd can of black beans, with the liquid, into a blender. Puree beans by pulsing or blending on low.
- Put all ingredients into the slow cooker. Stir to blend. Cook on low for 4-5 hours.
- If you choose to use cilantro, add it during the final 15 minutes of cooking.
- Top with cotija cheese if desired. Cotija is a Mexican cheese that crumbles well when it is grated. Look for it in the dairy section of the grocery store with the other cheeses. Walmart, however, has a special Mexican cheese section in their super stores.