I love the cozy warmth of soup on a cold winter day. I also love my slow cooker – preparing the ingredients, adding them to the slow cooker, turning it on low and… that’s it! You can come back several hours later and the kitchen smells fabulous (and the dog is going crazy!).
This soup is quick preparation with a BIG payoff of flavor.
black bean jalapeno soup
1 tablespoon earth balance
1 yellow onion
2 stalks celery
2 cloves garlic, minced
4 cups vegetable broth
2 cans black beans, one pureed
2 servings rice (1/2 cup rice + 3/4 cup vegetable broth or water)
3 jalapenos, 2 diced, one sliced for garnish
Chop and dice the celery and the onion.
Yes, in case you were wondering, that IS the culprit...
Sauté celery and onion in earth balance.
Meanwhile, puree one can of black beans in a food processor and cook 1/2 cup rice in 3/4 cup vegetable broth or water.
Add 2 cups vegetable broth to sauté pan, combine with celery and onion.
When warmed, pour into slow cooker with pureed black beans, whole beans, additional 1-2 cups vegetable broth.
Add cooked rice, add 2 jalapenos.
Cook on low setting for several hours.
Serve with toasted gluten free english muffins and a salad.
Do you cook with a slow cooker?
What is your favorite slow cooker recipe?