Slow Cooker Citrus Black Bean Soup

This is on of the recipes I made for my dinner party last weekend. I thought it turned out pretty well, but I was a little heavy on the garlic. I’ve corrected that in the recipe below.

You could also make a flavored sour cream by mixing in salsa verde  or even a single spice like chipotle powder.

Slow Cooker Citrus Black Bean Soup

• 1 lb dried black beans (or use canned and skip overnight cooking)
• 1 15 oz canned tomato puree or diced tomatoes (roasted if you can find them)
• 2 cloves garlic, minced
• 1 Tb. Jerk Seasoning
• 1 tsp cumin
• 1 tsp chipotle powder or other chili powder
• 1 Tb. Liquid Smoke
• 1 tsp garlic Tabasco
• 1 lime juiced
• 1 orange juiced
• 1 Tb cilantro, chopped

The night before you want to eat the soup, put the dried beans in the slow cooker and add water until the beans are covered by 3 or 4 inches. Cook on high overnight.

In the morning add the rest of the ingredients and cook on low 5 – 9 hours.  Serve with a dollop of sour cream and a few baked tortilla chips.

It’s slow cooker Thursday!
See other great recipes at Diary of a SAHM