Ever feel like you need a dinner that is packed with good for you ingredients? After a week or weekend where you’re not sure if you ingested a single vegetable? Well, this is that dinner. Black bean soup simmered all day in the crock pot. I jokingly called it detox soup, and the name just fits.
Blair returned from his 5 day bachelor party ski trip today, where there was an over abundance of red meat and booze and a complete lack of vegetables. I knew in advance how poorly he would be eating, and because that sort of thing concerns me, I planned a week’s worth of relatively clean meals to
force feed him get us back on track.
I should mention that he hasn’t always loved black beans. And he never really loves soup.
But since I’m always in charge, I knew he would shut up and eat it. But he’s a good sport, and understands the value of nutritious food after a week of partying, so he tried it. And liked it. A lot. He even said it was filling, after just 1 bowl! Black beans are a superfood, right? They’re loaded with fiber and protein, and all sorts of other goodies. Mmmm.
A one (crock) pot dish (hello, easy cleanup!) this soup is smooth, velvety, tangy, and sweet with just the right amount of heat. And truly filling. Topped with a dollop of Greek yogurt and fresh cilantro and paired with a spinach salad and the best bread ever, we had a hearty and clean meal that left us both full and satisfied.
Crock Pot Black Black Bean Soup (AKA Detox Soup)
Serves 6-8. Adapted from Crock Pot 365.
– 1 pound black beans, soaked overnight and drained
– 1 15oz can diced tomatoes, drained
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 1/2 teaspoon cinnamon
– 1 teaspoon allspice
– 2 teaspoons chili powder
– 1 tablespoon cumin
– 1 orange, juiced
– 1 lime, juiced
– 4 cups vegetable broth
– Salt and pepper to taste
– Cayenne to taste (I used ~1 tablespoon)
The night before, soak 1 pound of black beans in a large bowl of water. Be sure all beans are covered and there is room for expansion.
The next morning, combine drained black beans, tomatoes, garlic, red bell pepper, and vegetable broth in a large crock pot. Stir in cinnamon, allspice, chili powder, and cumin. Add orange and lime juice, stir all together to combine. Cook on high for 4-6 hours (low for 8-10 hours), until beans are tender.
Add salt, pepper, and cayenne to taste. Pour soup 1 cup at a time into blender (please be careful when blending hot liquids!) and blend until smooth. Repeat with remaining soup, return to crock pot and keep on warm until ready to serve. Garnish with Greek yogurt and cilantro and serve with hearty, crusty bread that’s good for dipping and scooping. Enjoy! 🙂
Want more crock pot recipes? Check out my Crock Pot Challenge wrap up – 9 easy and delicious slow cooker recipes!