Semi-Spicy (but still kid-friendly) Black Bean Soup

Do you like the title? I was pretty nervous while preparing this soup after last week's fire chili. When I lifted the lid of the slow cooker at 4pm to assess the status of my soup, I had already prepared myself that I was going to need to come up with a Plan B for the kids. However, I was pleasantly surprised after the first bite. The heat from the jalapenos had completely cooked out and I actually had to add chili power (albeit, sparingly) before I served it. 

I read so many different black bean soup recipes, none of which screamed "try me." I decided just to wing it and made this up as I went along.

1 lb. dried black beans, soaked overnight, drained and rinsed, discard broken and discolored beans

2 Tbsp. chopped garlic

1 medium onion, diced

2 Tbsp. diced jalapeno, seeds and all

1 14.5 oz. can diced tomatoes (I used fire roasted with garlic)

3 cups of chicken or vegetable stock

Salt and pepper, to taste

1-2 tsp. cumin

1 tsp. chili powder

Pepper jack cheese, lime, plain yogurt, cilantro (optional, but highly recommended, garnishes)

Combine everything in slow cooker. Cook on high for 2 hours, turn down to low and continue cooking for 6 hours or until beans become soft. Dried beans always seem to take forever to cook in the slow cooker, so I have the best luck cooking them on high for the first 2-3 hours and then turning the temperature down. If you'd like a thicker soup you can use the immersion blender before serving (I did). Serve with any or all of the following: grated cheese, fresh lime juice, plain yogurt and chopped cilantro. Serves 4-6.

What you can't see in this picture are the first two limes I tried to float on top of the soup. They sunk. I had to use the cheese as a lime life raft.

Review - Easy, healthy, and everyone liked it. I really enjoyed this soup. I will be enjoying a bowl tomorrow for lunch. Jay liked it. I fished out the beans for Eli. He seemed to enjoy them. There were only a couple stuck to his pants when I lifted him out of his highchair, which is always a good sign. Josie gave me more praise over this dish than ever before. "Oooh, I like this soup. Did you make this mommy? I like beans. I like black bean soup. This is good mommy. These beans are good." This went on for about 5 minutes. She was either in an exceptionally good mood or she actually really liked the soup. Maybe a little of both. Either way, this recipe is a keeper. The only change I'll make for next time is to decrease the stock down to 3 cups. I prefer a thicker soup and even after blending (and adding a little cornstarch) it was too thin for me.