We got a slow cooker a little over a year ago, and we like it a lot! It’s a great way to make a lot of food without having to stand over it stirring, which is a relief in hot weather and convenient anytime. So far, we’ve only made other people’s recipes, as we develop our sense of what ingredients in what proportions will become food (rather than a watery mess or a blackened sludge).
This recipe is merely a change of seasoning for the Vegan Black Bean Soup recipe from Stuffed Veggies. We made that soup three times and liked it, but the Mexican flavor was too similar to the Bean Burritos and Mexican Pizza that are staples in our diet. This variation turned out to be just what we wanted!
To make a big pot of soup (8-10 bowls) you will need:
- 3 cups dry black beans
- 7 cups water
- 2 1/2 tsp. salt
- 1 sweet bell pepper / 1 cup diced
- 1 onion / 1 cup diced
- 1 large carrot / 3/4 cup diced or grated (You might want to grate it because the beans will turn the carrot purple, so in chunks it looks kind of weird.)
- 2 tomatoes / 15 oz. canned diced tomato with liquid
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1 Tbsp. powdered ginger
- 2 tsp. cinnamon
- 2 tsp. cumin
- 1 tsp. coriander
- 5 cloves garlic
Dice or slice the vegetables. Rinse the beans.
Put beans, water, salt, pepper, onion, and carrot in cooker. Cook on High, 4-5 hours.
Crush the garlic and mix it into the soup, along with the tomato, juices, and spices. If soup seems too thick, stir in water to desired consistency. Cook another 10 minutes.
Use an immersion blender to puree some of the soup, if desired.
I like it topped with plain yogurt.