Category: Soups

Crock Pot Black Bean Soup

Posted on by rchapin

Prep: 20 minutes; Cook: 2 hours; Total: 2 hours 20 minutes; 8 Servings

Ingredients

  • 3 15oz. cans black beans drained and rinsed
  • 1 4 oz. can green chilis
  • 1 cup chunky salsa
  • 1 cup vegetable broth
  • 1/2 medium white onion, finely minced
  • 3 tablespoons minced garlic
  • 2 tablespoons cumin
  • 1.5 tablespoons chili powder
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Place everything in a slow cooker, mix well, and cover.
  2. Cook on high for 2 hours, stirring halfway through.
  3. Uncover the slow cooker and mix well.
  4. Then, remove 3 cups of the black bean soup and place it into a high speed blender. Blend until the soup is completely smooth.
  5. Pour the black bean puree back into the slow cooker and mix well. There should be some back bean chunks left in the soup.
  6. Top with roasted or sauteed vegetables and enjoy!

Egg Drop Soup

Posted on by rchapin
  • 1 egg
  • 2 1/2 cups chicken broth
  • 1 tbsp corn starch mixed with 1tbsp water
  • 1 tsp finely chopped tops of green onions
  • Pinch of white pepper
  • Dash of sesame oil

In a small bowl, beat egg slightly; set aside. Bring chicken broth to a boil over high heat. Add corn starch mixture to the broth stirring until it comes to a boil again. Reduce heat to medium-low. Hold the pan with beaten egg about 12 to 15″ above the pan and slowly pour egg into the pan while stirring in one direction. Remove pan from heat after egg is poured in. Sprinkle soup with green onion, pepper and sesame oil.

The secret to thinner threads of egg is to turn off the heat before pouring in the egg.

© 2005 Ryan Chapin