I'm going through mom withdrawal. My mom was here for a good bit last week and this weekend while my dad was off on a man's trip with some family and friends. Life is especially good when my mom is here to help.
Mom probably logged a dozen or more hours of babysitting hours while here, affording SPH and I the opportunity to do more date nights in the last week than probably the preceding month. Oh, and don't think R and G don't like it when a grandparent visits:
While mom was visiting, I made this black bean soup in our slow cooker. It was really quite good and served as a good reminder that I really do need to add "immersion blender" to my Christmas list. (Side note: thanks to Rookie Cookie and Jersey Baby for their immersion blender recommendations) If you are like me and lack an immersion blender, don't fret, just simply plop a few cups of soup in a standard blender and give it a 'whirl.
One last thing before the recipe: this black bean soup sports a can of pureed pumpkin. Now don't go looking at the title of this blog and assume I have some unhealthy obsession with using pumpkin in my recipes. Au contraire. In researching recipes, I came across the idea of adding some pumpkin to give soup a little extra richness and body. It works beautifully in this recipe...taste for yourself!
Slow Cooker Black Bean Soup with Corn Bread Crumbles
1 pound dried black beans (or alternatively, 3 - 15 ounce cans of black beans, drained and rinsed)
1 - 15 ounce can diced tomatoes with green chilis, undrained
1 - 15 ounce can pureed pumpkin
1 quart chicken or vegetable broth
1 onion, diced
2 cloves garlic, minced
1 jalepeno, seeded and minced
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt and pepper
hot pepper sauce to taste
Corn Muffins, crumbled
Cilantro, Cheddar Cheese and Sour Cream (optional toppings)
If using dried beans, pour them in a large stock pot, covered with water 3 inches above the beans. Bring to a boil and simmer for one hour or until soft. You may do this a day or two before making the soup.
Combine the beans and all remaining ingredients in the slow cooker. Cook on low 8-10 hours, high 4-5 hours.
Once ready to serve, puree a bit of the soup to make it thick. Crumble some corn bread on top and toppings , if using.
Serves 6-8 (and tastes even better if you save some for leftovers the next day)