The countdown for Empty Bowls has begun! We are going to post a variety of soup recipes in order to warm up your taste buds. Please try out these soups and let us know how you like them. Make your reservations for Sunday, February 12th Empty Bowls by calling the FOCUS office, signing up at the FOCUS Worship service on Feb. 5 or by registering online.
Empty Bowls Slow Cooker Black Bean Soup
Rinse and soak 1 bag (16 oz) black beans in a pan overnight. Add enough water to cover the beans by 2 inches.
Add to slow cooker:
rinsed & drained black beans
1/2 red onion, chopped
1 red pepper, chopped
5 cloves of garlic, minced
½ cup salsa verde
½ cup southwest salsa
juice of 1 lime
4 cups soup stock ( chicken or veggie)
1 tsp. cumin
1 tsp. chili powder
½ tsp. paprika
1 tsp. salt
1 bay leaf
chopped cilantro, 2 Tbsp. or more to taste
Stir to combine.
Cook in your crockpot on high 3 to 4 hours or low 6 to 8 hours until veggies are soft and tender. Take out the bay leaf.
At this point you can either:
Serve the soup as is
Use a blender or food processor to puree the soup
Use a hand potato masher tool and mash the veggies by hand until it reaches the consistency you want.
Serve the soup with any of the following toppings: Chopped fresh cilantro, crumbled tortilla chips, diced avocados, sour cream and/or shredded cheese