Using a slow cooker may not be the first thing you think of when it comes to summer cooking, but I love it because of its ease.
Summer is so hectic, and the last thing I want to do is be stuck inside cooking. Using the slow cooker allows me to spend only 10-15 minutes in the morning on dinner. I turn it on, and forget about it.
It’s similar to chili, without the spice. If you want more heat, just add a little more chili powder.
You can use canned black beans, but it tastes so much better when you make your own. I make large batches at once and freeze them.
Slow Cooker Black Bean Soup
- 1 tbsp olive oil
- 1 medium sized yellow onion (chopped)
- 1 medium sized carrot (chopped)
- 1/2 small green pepper ( seeded and minced)
- 2 cloves garlic (minced)
- 3 cups cooked (presoaked) black beans or two 15.5 once cans black beans (drained and rinsed)
- 1 14.5 ounce can diced tomatoes (left undrained)
- 4 cups chicken stock
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp fresh lemon juice (optional)
- Heat oil in a large skillet over medium heat. Add the onion, carrot, bell pepper, and garlic, cover, and cook until softened , about 5 minutes.
- Transfer the cooked vegetables to a 4-6 quart slow cooker, add the beans, tomatoes and their juice, stock, bay leaves, cumin, thyme, and cayenne, and season with salt and pepper. Stir to combine.
- Cover and cook on low for 8 hours.
- Remove and discard the bay leaf and taste to adjust the seasonings.