Inspired by this recipe. Crockpot recipes make winter dinners about 50x easier to deal with, so I intend to use the shit out of mine this season. This is a great hearty soup, very filling, low cal, super nutritious. I found these amounts of herbs/spices to be about right, but it’s soup so you can really just throw in whatever – if you like it spicy, add more chili. I would have also added more veggies but I only had carrots on hand.
Makes about 12 cups, depending on how much broth you add, and the nutritional info is 1 serving = 1 cup.
2 cans of black beans, rinsed well and drained
1 28 oz can of pureed San Marzano tomatoes
1 c veggie broth (add more for a thinner soup, less for a thicker one)
4 carrots, peeled and sliced about 1/4″ thick
0.25 tsp chili powder
2 tsp cumin
2 tsp granulated onion (or you could use half an onion, diced)
1 tbsp white vinegar
0.5 tsp garlic powder
0.5 smoked paprika
pinch of sugar
Throw EVERYTHING in the crockpot, stir and set to low for 8-10 hrs. I threw all my stuff in at about 9am and it was perfectly done when I got home around 6.30pm. Use an immersion blender to process it to whatever consistency you like. Serve with some good bread.