I have been inspired by Steph at 365 Days of Crockpotting and tried using dried black beans for this soup.
Soak the beans over night and then drain them in the morning. Toss them into the crockpot with 1 quart of broth(chicken, vegetable) , a can of canned diced tomatoes with green chilies, your choice of spices(I used Penzey’s Adobo with a blend of chili type spices)
Cook on low 6-8 hours or high 5-6 hours. It depends on when the beans get tender. Smash the beans with a spoon or potato masher and see if you think it needs more broth towards the end of the cooking time.
I threw in a cup of leftover diced pork roast because I was making a pork fried rice lunch and it seemed like a lot of pork. So, I opened up the crockpot and threw that in, too. Very precise and planned around here. We had the soup with corn quesadillas, salsa, and sour cream on the side.
We had that pork roast German, Asian, and Mexican style. Does that make us triple lucky for 2009?
This soup was a hit last week for dinner, over rice the next day and a request for this week’s menu. I’m making it again and not arguing with success. For more soup recipes look for my Seven Days of Soup in the labels on the sidebar. This is the final soup in that seven days. It took 2 weeks due to holiday distractions.
I love black bean soup…love all soup in general so I’ll be reading with interest.
Yum! Your blog is making me hungry.