Black Bean Soup
I make a six-quart crockpot of this soup at least once a week. My husband takes it to work for lunch in a thermos every day; I eat it at home for lunch nearly every day, and I bring some in a thermos when I’ll be away from home more than a couple of hours. This is a healthy, economical, and tasty soup, and is suitable for diabetics and hypoglycemics.
1 pound dry black beans
4-6 stalks celery, chopped
1 onion, chopped
1, 4-oz (approx.) tin chopped chili peppers
1 Tbsp oregano
2 tsps ground coriander
2 tsps ground cumin
1 Tbsp salt
1 tsp pepper
Rinse and sort beans in colander–really! I almost always find several small rocks in a bag of beans. It is not necessary to soak or pre-cook the beans.
Place all ingredients in crockpot with 8 cups water. Set to High and cook at least 4 hours. When beans are tender, soup is done. Makes about 8 servings.
If you don’t have a crockpot, use a large pot on the stove. Bring soup to boil and simmer about 5 hours. When beans are tender, soup is done.
This soup refrigerates well and actually gets better with every reheating. A nice touch is to top the soup with a slice of sharp Cheddar cheese before microwaving.