Three Simple Black Bean Soups

Here I have two very simple black bean soups.  One very pantry friendly, one very crockpot friendly.  Both are perfect for cold nights with warm cornbread on the side.

Simple Black Bean Tomato Stew
Serves 6 (easy to up by half)

• 1 lg onion, chopped
• 2 TBLS minced garlic
• 2 tsp cumin
• 2 tsp basil
• 1 1/2 tsp ground coriander
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 2 cans black beans, rinsed and drained
• 2 cans diced tomatoes
• 2 cups broth
• S&P to taste

-- Steam/sauté onion, garlic, and spices for 5 minutes.  Add the remaining ingredients, simmer and adjust broth and spices to taste.  

-- Optional for rustic chili: toss in up to 4 cups any combination of bell pepper, zucchini, mushrooms and/or sweet potato.  Just up the broth a little to gain the desired consistency to be more like a chili.  Stir in some lime juice at the end, top with fresh cilantro and you have a completely different dish!

Slow Cooker Black Bean Soup

Serves 6-8

• 1 lg onion, chopped
• 2 TBLS minced garlic
• 1 1/2 cups diced celery
• 1 1/2 cups diced carrot
• 1 lb/2 full cups dried black beans, picked over and rinsed well
• 1 TBLS each: paprika, cumin, oregano
• 4 cups broth
• 2 cups water
• 1 cup salsa, at the end
• S&P to taste

-- Dump all in the crockpot and cook on high got 6-8 hours.  Add salsa at the end and mash slightly.