(Makes approximately 18 servings)
8 cups chicken broth (vegetable broth for Meatless Monday!)
2 cups dry black beans, washed (and soaked if you prefer)
4 carrots, peeled and chopped or shredded
4 stalks celery, sliced
1 red onion, chopped
3 tablespoons onion powder
2 tablespoons cumin
1 tablespoon parsley
2 tablespoons garlic powder
1 vegetable bouillon cube
Salt and pepper to taste
Fresh cilantro to taste
- In a 5 quart crock pot, combine all ingredients.
- Cook on high setting for approximately 6 hours, or until the beans are soft and cooked through (or, cook on medium for 8-9 hours). It’s important to know your crock pot. Each crock pot cooks differently. Adjust cooking times and temperatures accordingly.
- Using a hand blender, blend the soup right in the crock pot until you achieve the texture and smoothness you prefer. If you don’t have a hand blender, transfer a few cups at a time into a blender or food processor and blend till smooth.
- Garnish with fresh cilantro.
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