I like to make this soup really thick. It is perfect for a cold autumn day when you want something warm and filling, full of flavor but low calorie. This makes a perfect lunch or dinner. If you can’t take the heat of jalapeños, scrape all the seeds and membrane out of the center and then you will have the flavor, but you won’t set your mouth on fire.
If you don’t have a crockpot, you can learn about them here.
If you like it thinner, just add more water and extra stock cubes. Stock cubes are much easier and less expensive to use than the pre-made cartons you buy in the store. They add tons of flavor to just about anything. Well worth having on hand at all times. I buy 12 boxes at a time and then I know I will never run out.
I served this with my Gluten Free Parmesan and Spinach Biscuits.
Here is another easy, warming crock pot recipe for those crisp mornings, Crock Pot Breakfast Apple Pie Oats. It tastes like sweet apple pie for breakfast.
- 1 Cup Dried Black Beans
- Water to cover 2-3 Cups add more if required after 3 hours
- 1 Onion - Chopped
- ½ Cup Sweetcorn
- 4-6 Cloves Garlic - Crushed
- 28 oz Can Tomatoes
- 6 oz Can Tomato Puree
- 3 Jalapeños - Seeded and Chopped
- 2 Bay Leaves
- Few Splashes Hot Sauce
- 1 tsp Cumin
- 1 tsp Chili Pwd
- 3 Vegetable Stock Cubes
- Freshly Ground Sea Salt and Black pepper
- To Serve: Cilantro, Diced Onion and thick Yoghurt
- Put everything, except the tomatoes and puree, in the crock pot on high for 6-8 hours.
- Once the beans are soft, 4-5 hours, add the tomatoes and puree. Add more water if required.