Black Bean Vegetable Soup!

Devlan’s request for dinner tonight… soup! Maybe not the smartest thing to make in the slow cooker all afternoon when it’s 30 degrees outside but if he’s got a suggestion for something with vegetables he’ll eat, I’m all for it!  So we all went “vegetarian” tonight with a recipe from our slow cooker book! I blended it for Brent and I with the immersion blender, but before that, scooped some out for Devlan – he likes to “see” the vegetables he’s eating!  

 

Black Bean & Vegetable Soup (Canadian Living New Slow Cooker Favorites):

2 cans (540ml each) black beans, drained and rinsed

2 carrots, diced

2 ribs celery, diced

1 small onion, diced

2 cloves garlic, minced

2 tsp dried oregano

1 tsp each ground coriander and cumin

½ tsp each salt and pepper

2 cups vegetable broth (original recipe says chicken broth)

1 cup water

2 TBSP lime juice

(I also added some fresh chopped dill!)

 

In slow cooker, combine all ingredients (excluding lime juice). Cover and cook on low for 6-8 hours then stir in lime juice. Using immersion blender (or in a standing blender in batches), puree soup until almost smooth. 

 

The original recipe suggested garnishing with sour cream, green onions and cilantro

I garnished ours with shredded cheese, a few croutons and some fresh basil with a side of garlic toast!