The girls and I love our Cuban black bean soup. One of our favorite local restaurants is the Cuban Diner and they have an amazing black bean soup. They also have fantastic picadillo, empanadas and plantains. Mom’s a big fan of their cuba libres, too. They’re tasty. Can’t be helped.
We make a pretty good slow cooker black bean soup already. But we decided to try a slightly different version.
This one is full of cumin and tomatoes and is absolutely fantastic. Tall Fry had thirds!! It’s so easy to make. It’s a simple dump the ingredients into the crockpot and walk away kind of recipe, so it’s perfect for a chilly school night meal. We love this one.
And, bonus points, it worked out really well in the girls’ lunchboxes in our awesome lunchbots thermoses. I love these thermoses. They keep soups and stews nice and hot and they’re just the right size for the kids. We also use smaller ones for yogurt. They’re super.
It’s gotten pretty chilly lately for Georgia in fall, so we’re glad to have some warm, tasty meals to warm us up. It’s a great change up from our traditional veggie chili. And, it’s similarly super frugal! Dry beans and some pantry staples are about all this soup takes. Winner!
What’s your favorite chilly day crockpot meal?
Cuban Black Bean Soup Recipe
16 ounces dry black beans, soaked for 24 hours
6 cups organic vegetable broth
1 can organic tomato paste
1 can green chiles
1 onion, finely chopped
3 cloves garlic, minced
2 tablespoons cumin
1 tablespoon red wine vinegar
Place all ingredients in slow cooker.
Cook on LOW for 8 hours.
Carefully blend to desired consistency either with a stick blender or in a high-speed blender.
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