Jen117
DIS Veteran
- Joined
- Mar 8, 2002
- Messages
- 1,622
24 Hour Black Bean Crockpot Soup
I love the smell of this soup. You can put it together fast. I don't pre-soak the beans. Just wash and sort. This makes a thick soup and I freeze the extra. You can serve it over rice or put it in a fat free tortilla with some l. f. cheese. It's thicker the second day and sometimes I use it for veggie dip.
1 (16 oz. bag) dry black beans
1 pint salsa
1 ( 15 oz. tomato sauce
1 (15oz.) can diced tomatoes
2 onions, chopped
1 Tablespoon cumin
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
2-3 cloves garlic, crushed
Wash and sort beans. Put in crock pot. Add water to cover. Add rest of ingredients. You should have a full (3 1/2 quart )crockpot. Cover and cook low 20-24 hours. High, 15 hours. If you use high, stir occasionally. Master cook calculates this as 12 cups, 150 cal, 1 fat, 7 fiber each cup.
I love the smell of this soup. You can put it together fast. I don't pre-soak the beans. Just wash and sort. This makes a thick soup and I freeze the extra. You can serve it over rice or put it in a fat free tortilla with some l. f. cheese. It's thicker the second day and sometimes I use it for veggie dip.
1 (16 oz. bag) dry black beans
1 pint salsa
1 ( 15 oz. tomato sauce
1 (15oz.) can diced tomatoes
2 onions, chopped
1 Tablespoon cumin
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
2-3 cloves garlic, crushed
Wash and sort beans. Put in crock pot. Add water to cover. Add rest of ingredients. You should have a full (3 1/2 quart )crockpot. Cover and cook low 20-24 hours. High, 15 hours. If you use high, stir occasionally. Master cook calculates this as 12 cups, 150 cal, 1 fat, 7 fiber each cup.