Here’s a wonderful soup that you can make in a slow cooker and forget about! It is loaded in nutrients and flavor. It is also really inexpensive. What a deal!

You will need to do the following:

1. Rinse 16 oz. of dry black beans in a colander. Wash them well.
2. Place the beans in a Crock-Pot.
3. Chop 1 medium yellow onion and throw it  in the pot.
4. Chop 3 medium tomatoes and throw them in the pot – juice and all.
5. Peel and dice 1 large carrot and throw it in the pot.
6. Seed and finely chop 1 jalapeno and throw it in the pot.
7. Finely chop 2 celery stalks with the leaves and throw them in the pot.
8. Mince 4 garlic cloves and throw it in the pot.
9. Sprinkle 1 TBS salt, a lot of black pepper, 1 TBS cumin and 1 tsp oregano on the whole thing. Mix well.
10. Add about 8 cups of boiling water on top of the beans and veggies.  Don’t worry about having too much liquid. The beans will grow as they rehydrate and cook.
11. Cook on high for 6 hours without uncovering to sneak any peaks.
12. Uncover the pot and- if you have an immersible blender , blend until 3/4 of the soup is creamed. If you do not have one, let the soup cool for a little while and blend 3/4 of it, in batches, in a stand-up blender. Return the creamed soup to the pot with the remaining soup. Mix well. Taste for salt and re-season if necessary.
13. Ladle into bowls and garnish with chopped tomatoes, crumbled white cheese (I used Cotija) and chopped scallions.
14. Enjoy!

Print the Cuban Black Bean Soup Recipe Here