Slow Cooker Black Bean Soup

I love beans but beans dont love me. No, its not the typical bean issue. I am sure you are currently singing in your head "beans, beans the musical fruit- the more you eat the more you toot. The more you tout the better you feel, so beans beans for every meal." That is not my problem. Beans make my belly ache. I notice it about 30 minutes after I eat them. It is not fun. Beans actually take a lot of enzymes to digest and I seem to lack in enzymes. I have noticed that if I soak my beans for 12-24 hours before I cook them and eat no more than 1/2 cup I feel fine. Soaking breaks down the bean to make it easier for your body to digest. Even if you dont notice a problem after you eat beans you should still soak them. Your body will thank you, it wont have to work so hard.

I made this soup a few weeks ago. I had a very busy day and needed something easy but of course it had to taste good. I was going to my parents house so my mom could watch my kids while I had a dental appointment (dread root canal). My taste buds are very different from my parents so when I bring dinner I worry if they are going to like. Of course to add more worry I was trying a new recipe for them. I am happy to say it was given "2 thumbs up" from both my parents, my kids and my husband. My mother even asked for the recipe. You must try it. So easy and so good!

Black Bean Slow Cooker Soup
(adapted from allrecipes.com)

Ingredients
1 pound dry black beans, soaked overnight
2 diced jalapeno peppers (if you remove the seeds it will not be spicy)
6 cups chicken or vegetarian broth
1 small onion or 1/2 large onion, diced
1/2 teaspoon garlic powder
1 can diced tomatoes (not drained)
1 tablespoon chili powder
1 teaspoon ground cumin
3/4 teaspoon ground black pepper

Directions:

Night before, place black beans in bowl and fill with water leaving PLENTY of room for the beans to swell
Morning of, drain black beans, and rinse.
Turn crockpot on high. Drizzle a little olive oil in pot. Saute onion and garlic for a few minutes
Combine beans, jalapenos, tomatoes and chicken broth in a slow cooker.
Season with garlic powder, chili powder, cumin and black pepper.
Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat. ( I started mine on high at 9am and turned it to low about 3pm and ate at 6. It was perfectly soft)

For a creamier soup take half the soup and blend it in the blender. Add it back into the soup and stir. It was creamy and so yummy.

If you like it spicy shake a little hot sauce or a sprinkle of cayenne pepper in your bowl.

I loved mine with crunched chips. Hubby loved his with shredded cheese, sour cream and chips. Either way its good.

Give it a try and let me know!