Friday, January 15, 2010

Black Bean Soup--Dana

3 cans of black beans
1 can of Italian stewed tomatoes
2 cups of broth (vegetable or chicken)
2 T taco sauce (great use for those taco bell packets!)
1 1/2 cups chopped vegetables

Chop up vegetables with a food processor or blender.
I had leftover roasted vegetables, and decided to use those. If I hadn't, I would have used frozen corn, peas, some carrots and some celery---anything I already had in the fridge and freezer. dump pulverized vegetables into stoneware insert.
Empty all cans into the crockpot insert. do not rinse the beans or drain the tomatoes. Add broth and taco sauce. Mix with spoon.
Cook on low for 8-10 hours or high for 5-6. Soups taste better the longer you cook it.

Before serving, use an immersion blender to soupify the beans and tomatoes.
For cooking club: Thaw veges and proceed with the recipe...
Serve with some shredded Parmesan cheese and a dollop of sour cream as well as a salad and some fresh bread!
From http://crockpot365.blogspot.com

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