Slow Cooker Black Bean Soup

NOTES

1. For a meatier dish, add ham and skip the kosher salt.
2. For a vegetarian dish, swap the beef broth for vegetable broth.
3. To add umami, add mushroom powder.
4. You can swap out the chipotle chili powder for 1 can of chipotle in adobo sauce, minced.
5. If spice isn't for you, skip the chipotle chili powder.
6. If using ham: 1 lb diced into 1/2" cubes
7. You can swap out the lager for equal amount of broth
8. This full recipe calls for a 5-quart crockpot or larger. Half recipe amounts are in parentheses.
9. This dish is from beanrecipes.com

INGREDIENTS

1 lb dried black beans (1/2 lb) 4 cups of beef broth, low sodium preferred especially if adding ham (2 cups)
1 cup lager-style beer, like Corona (1/2 cup)
1-1/2 tsp cumin (3/4 tsp)
1-1/2 tsp oregano, Mexican if you have it (3/4 tsp)
up to 1 tsp chipotle chili powder (not plain chili powder) (up to 1/2 tsp)
1 large yellow onion (1/2 onion)
1-2 jalapenos (1/2 to 1 jalapeno)
1 28-oz can diced tomatoes (14 oz can or 1/2 of large can)
1 tsp kosher salt (1/2 tsp)
1 lime (1/2 lime)
garnish: green onions, sour cream, cilantro


PREPARATION

1. Rinse and sort the black beans; put the in the crockpot.

2. Dice the onion finely; put it in the crockpot.

3. Chop/mince the jalapenos. For less spice remove the seeds. Put them in the crockpot.

4. Drain the tomatoes; put in the crockpot.

5. Stir ingredients in the crockpot itself to combine.

6. Cook on low for 7-8 hrs until the beans are the desired softness.

7. Squeeze the lime into the crockpot and stir thoroughly.

8. Serve with sour cream, green onions, cilantro.