Crock Pot Monday: Black Bean Soup

If I haven’t mentioned it yet, I love my crock pot!  I use it all the time –  all year long!  I remember when I first graduated from college, it seemed every time I would use my crock pot, the food was all mushy and over cooked.  I don’t know what my problem was, because {almost} everything I cook in the crock pot now turns out awesome!

I think one reason is because I cook a lot more soups now!  In the winter, we practically live on chili’s and other chunky soups!  I can’t get enough of them, and love topping them with everything and anything!

Here is this weeks soup:  Black Bean Soup!

Black Bean Soup

Adapted from Mama Peas Un-toppable Black Bean Soup

2 cups black beans, dry

2 cloves garlic, smashed

8 cups water

2 tsp salt

1 carrot, peeled and chopped

1 onion, diced

4 cups water

2 cups V8 juice

1 tbsp cumin

1 tbsp smoked paprika

1 tsp chili powder

Toppings:  diced tomato, sliced avocado, shredded cheddar cheese, sliced jalapenos

In a crock pot, combine the black beans, garlic, and water.  Cook on high for 8-10 hours, or overnight.

Rinse and drain the beans.  Place back in the crock pot.  Leave the garlic cloves in with the beans.  Add the 4 cups water and 2 cups V8 juice, and spices.

Cook another 8-10 hours.  Season with salt and pepper to taste.  Blend about 1/2 of the soup in batches with an immersion blender, or just by transferring to a blender.  This creates a creamy texture!  You can blend all, or as much of it as you would like.

Top with your preferred toppings and enjoy!

Does anyone else use their crock pot all the time?  Any favorites recipes?  I love reading this website for crock pot inspiration!