CHEF JOEY'S PAPAGO TEPARY & BLACK BEAN SOUP (CROCK POT)
This is such a wonderful and hardy soup. The whole house smells delicious at the moment. I can't wait to have some with some Indian Fry Bread. I used a 2.5 quart crock pot. Please note, I didn't add the soaking time in this recipe.
Provided by Chef Joey Z.
Categories Black Beans
Time 6h35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Soak the beans in the fridge in one large container overnight with the cumin. I put in about a tablespoon of cumin in, but its up to you how much you want to add. Make sure you put double the amount of soak water to the beans. You don't want this drying out on you.
- In the morning drain the beans and set aside.
- In a medium size saute pan, heat up the vegan margarine and olive oil. Cook the turkey bacon, then add the onion and shallots and saute a little longer.
- Add the garlic and chipotle powder, or other chili powder if you don't have chipotle. Then add the mushroom and saute for a minute or two, then add the celery and carrots.
- Saute for about 5 minutes then add about 1 cup of the no-chicken broth and let this simmer for about 5 more minutes.
- Transfer the whole mixture to your crock pot and then add enough broth to fill within 2 inches from the top. Crumble in the oregano.
- Give it a good stir.
- Set the crock on high and leave for at least 6 hours.
- Taste a little of the soup after 6 hours and make sure all the beans are soft and the veggies cooked. If not leave for another 1/2 hour.
- About 3/4 of an hour before you serve this add the can of tomatoes. Cook for the remaining time.
- Enjoy with some Indian Fry Bread or bread of your choice.
- Bon Appetit!
Nutrition Facts : Calories 203, Fat 5.1, SaturatedFat 1, Cholesterol 8.4, Sodium 277, Carbohydrate 31.5, Fiber 7.2, Sugar 5.8, Protein 10.1
SLOW-COOKER ZESTY BLACK BEAN SOUP
You won't miss the meat in a satisfying slow-cooker soup packed with black beans, vegetables and spicy seasonings.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 13h25m
Yield 9
Number Of Ingredients 13
Steps:
- Heat beans and water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
- Drain beans. Place beans and remaining ingredients except sour cream and cilantro in 6-quart slow cooker.
- Cover and cook on Low heat setting 10 to 12 hours.
- Serve soup topped with sour cream and cilantro.
Nutrition Facts : Calories 175, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1410 mg
SLOW-COOKER BLACK BEAN SOUP
Start your slow cooker in the morning and by dinnertime, you'll have deeply spiced black beans that just need a quick blend to become a velvety and vegan black bean soup. While not essential, a smidgen of baking soda helps the beans soften so they end up almost fudgy. Blending some of the beans with their liquid gives the soup body; for a very smooth soup, purée the whole mixture. A little vinegar and a flourish of toppings keep it from being one-note. Leftovers will thicken overnight, so thin as needed with water or turn them into refried beans.
Provided by Ali Slagle
Categories dinner, lunch, beans, soups and stews, appetizer, main course
Time 10h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they're all cooked through; they should also flatten without much effort when pressed between your fingers.
- Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.
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