I am on a soup cleanse. That really does not mean much. Just means I am starting up a trim down for Summer, like I always do, and I am happy to eat soup. My husband likes soup too, as long as it comes with soup, salad and a meal. If I get a nice bowl of soup, I feel full and satisfied. Bean Soup is always my favorite. I love the rich earthy tone the black beans give the soup. You really can make a huge pot full of this soup that serves 8 for under $5.00.
If you like a more puree'd soup, you can add your emersion blender at the end. I like texture to my soups so I leave it just the way it is and I love it! This is such a low calorie meal that makes me feel like I am eating comfort food. I am always full and satisfied after eating this. Taylor likes to have a small serving of this soup after her workout, because it is packed with protein.
Gluten Free Slow Cooker Black Bean Soup
adapted from epicurious
1 pound dried black beans
3 quarts water
2 bay leaves
1 cup extra virgin olive oil
1 large red bell pepper, seeded and chopped
1 jalapeno chopped
1 shallot, chopped
1 large sweet onion, chopped
1 head of garlic, peeled and chopped
1 tablespoon ground cumin
2 tablespoons Italian seasoning
2 tablespoons chopped fresh oregano leaves
1 1/2 tablespoons sugar
2 tablespoons salt
green onion sliced, for garnish
8 ounces sour cream, for garnish (optional)
Soak your black beans covered overnight or for at least 8 hours.
Drain and pick out any bad ones.
Place the beans in your crockpot cover with the 3 quarts of water, add the bay leaves, and , cover with lid and place on high for 3 hours.
Meanwhile, heat the olive oil in a sauté pan or skillet. Sauté the bell peppers, shallots, and onions over medium heat until the onions are translucent, about 15 minutes.
Add the garlic, cumin, dried and fresh oregano, and sauté for an additional 2 minutes. Remove from the heat and pour into crockpot, Add sugar and salt. Cook on low for 6-8 hours or on high for 4 hours.
Garnish with the green onion and sour cream, and serve!