black bean soup

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.

Then go to town with an immersion blender. Or, as Dad calls it, a boat motor.

Drain and rinse 1 more can of black beans and add them to the pot.

Add some browned breakfast sausage. This was local bison sausage, so I knew it was lower fat and where it came from.

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.

I let mine cook for about 6 hours on low. It didn’t have to cook that long.

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.

Serves 8.

Nutritional information: 370 calories; 6.4g fat; 16g fiber; 27.5g protein.

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