This soup could very easily be made on the stovetop, but I decided that I didn’t want to clean the kitchen again after I cleaned it for breakfast. So everything went in the crockpot. It ended up cooking to just about mush and was the consistency of Hormel Chili from a can. Fan-freaking-tastic.
Take a big can of diced tomatoes and put them in a crockpot.
Drain and rinse 3 cans of black beans. Throw them in the crockpot too.
A bag of frozen butternut squash
and about 2 cups of beef broth. Stir it all up. Set it on low.
Now we need some umph. Melt some butter in a skillet. I like butter. I’m not apologetic. And this is gonna make 8 servings, so it won’t make that much difference anyway.
Add a big shallot, diced
2 tablespoons of minced garlic
and a can of diced green chiles, mostly drained
let everything get soft, then add to the pot.
and then topped with some shredded white cheddar and with a few crackers as backup…
Black bean soup
4 cans black beans, rinsed and drained
1 (28 oz) can diced tomotoes
2/3 lb. bulk sausage (calories figured with bison)
2 cups butternut squash (frozen is okay)
2 tbsp olive oil
1 cup minced shallots
2 tbsp minced garlic
1 (10oz) can diced chiles, mostly drained
2 cups beef broth
1 tbsp smoked paprika
1 tsp chipotle chile powder
1 tsp chili powder
2 tbsp fresh lime juice
Add 3 cans black beans and tomatoes to a crockpot. Puree with an immersion blender. Add remaining can of black beans, 1 cup beef broth, and butternut squash. Turn crockpot on low.
Add olive oil to a skillet. Soften shallot, garlic, and chiles. When soft, add to crockpot. Add chile powder, chili powder, paprika, and salt and pepper to taste.
Cook 4-5 hours on low. This can also be made on stovetop.
Nutritional information: 370 calories; 6.4g fat; 16g fiber; 27.5g protein.