Literally all you have to do is throw this stuff into a crock-pot and wait, how amazing is that? And at the end of it you'll have a rich, creamy black bean soup worth writing home about. You can really elevate this dish with the garnishes as well- a little avocado and a squeeze of lime (which I did), but you could also add a sprig of cilantro, a diced tomato, or anything else your heart desires. Regardless of the garnishes, this soup is insanely easy to make and delicious.
1 pound dry black beans
4 cups vegetable broth
2 cups water
1 onion, diced
2 garlic cloves, minced
2 celery stalks, diced
2 carrots, diced
1 teaspoon chili powder (plus or minus depending on your spice preference)
1 teaspoon dried oregano
1/2 tablespoon ground cumin
1 cup salsa
Add all ingredients to crock-pot, give it a stir, place a lid on it and cook on high for 6-8 hours.
Using an immersion stick blend until creamy, or carefully transfer to a blender in batches and blend with a dish towel over top of the lid so the steam doesn't burn you. If you'd prefer a little texture, only blend half the soup, and the mix it into the remaining un-blended portion.
Pour into bowls and garnish with any/all of the above garnish ingredients.
Makes 6 bowls, leftovers do well in fridge/freezer. Recipe adapted from Budget Bytes.
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