Categories: crockpot, not tried, soup
Ingredients
- •1 tablespoon olive oil
- •1 small yellow onion, diced
- •2 cloves garlic, minced
- •1/2 cup dry black beans (rinse)
- •3 cups vegetable broth, low sodium
- •1 (15 oz.) can tomato sauce
- •1 cup water
- •1/4 cup freshly chopped cilantro
- •2 teaspoons cumin, ground
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- •AFTER THE SOUP IS DONE COOKING, STIR IN:
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- •1 cup light coconut milk, canned not carton (optional regular milk, whole or low-fat)
- •Kosher or sea salt and black pepper to taste
Directions
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Add dry beans and 2 cups water to a sauce pan, cover and soak overnight. Drain and rinse before adding to slow cooker.
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In a medium skillet, heat oil to medium-low and saute onion until tender, about 4 minutes. Add garlic and saute one additional minute. Add onion and garlic to slow cooker along with black beans, broth, tomato sauce, water, cilantro and cumin, stir.
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Cook on low for 8-10 hours. It’s done when the beans are tender. Add the remaining ingredients, stir and cook an additional 15 minutes. If preferred use an immersion blender to make a creamier soup. We prefer the black beans whole.