Who doesn’t like a good homemade soup on a cold winter day? Especially if you have been out dealing with the crowds shopping this time of year. It’s nice to kick off your shoes and curl up with a warm bowl of homemade soup. This Black Bean Vegetable Soup is the perfect comfort food to warm you up.
We made this soup with vegetables we had gotten in our organic co op basket. My husband wanted to do the Mexican add on this week, so this soup has a bit of a kick. Just a warning. Personally, I am quite wimpy when it comes to spices. Growing up in Boston, we didn’t eat much spicy food. So this is more a soup for my husband than for myself. It made about 5-6 servings so you could freeze some for later if you want. I actually do that a lot. So here is the recipe.
Black Bean Vegetable Soup
20 minPrep Time
5 hrCook Time
5 hr, 20 Total Time
- 1 onion diced
- 4 carrots cut in circles
- 4 celery stalks chopped
- 5 tomatoes chopped
- 3 cups black beans (soaked overnight and then boiled until soft)
- 2 green peppers chopped
- 5 cloves garlic minced
- 2 cups corn (we used organic for all of you wondering )
- 1 bay leaf
- 4 cups vegetable stock
- 1/2 T cumin
- 1 cut up chipotle chile
- To save my eyes from burning, I usually cut the onions in the food processor . In fact, if you want to make it easy, you can chop the veggies up the night before.
- Once the beans have been cooked to get a little softer, throw everything in the crock pot and cook on low for at least 4-5 hours.
- You can cook it on high for 2-3 hours if you wish.
The longer it cooks the more flavor the soup will have. This should last at least a week in the fridge and up to 6 months in the freezer. That’s it.