Soup in the crock pot on a windy night. Can’t beat that! I can’t believe it is already the third week of Advent. The last few weeks have just flown by. I don’t usually use the crock pot on weekends, but it definitely helps on these busy days during the holiday season (AKA, finals week).
The inspiration for this recipe came from Allrecipes.com. I used a number of items from our last 2 boxes to create this nicely spiced soup.
New Mexico Style Black Bean Soup
Recipe type: Soup, Main
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- ½ pound dried black beans
- 2 tablespoons canola oil
- ½ large onion, chopped
- 4 cloves garlic, minced
- 1 bunch Swiss chard, leaves separated from stems and both chopped
- ½ cup chopped roasted green chile
- 2 medium carrots, chopped
- ¾ pound small red skinned potatoes, quartered
- 6 cups chicken broth
Instructions
- Soak black beans overnight, rinse.
- Heat oil in large skillet over medium heat. Add onion, garlic, and the chopped chard stems. Saute until onion is translucent and vegetables are soft, about 10 minutes.
- Place beans, sauteed vegetables, carrots, green chile, potatoes, and chicken broth in crock pot. Cook on low for 6-7 hours.
- Add chopped chard leaves to crock and turn the heat to high. Cook an additional hour, until chard leaves are soft.