{"id":22817,"date":"2014-11-14T00:30:59","date_gmt":"2014-11-14T05:30:59","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=22817"},"modified":"2014-11-13T23:09:37","modified_gmt":"2014-11-14T04:09:37","slug":"crockpot-black-bean-soup","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2014\/11\/14\/crockpot-black-bean-soup\/","title":{"rendered":"CrockPot Black Bean Soup"},"content":{"rendered":"

I love my Crockpot. I have found, however, that almost all the recipes in my Crockpot cookbooks are for meat-based entrees. That’s all well and good, but there are some times you want something lighter, or vegetarian (or that isn’t made with a can of cream of chicken soup!) I ordered a book on Amazon.com, hoping to find something new and different, and I did: “Fresh From the Vegetarian Slow Cooker<\/a>” by Robin Robertson.<\/span><\/span><\/p>\n

The recipe for Black Bean Soup was easy to follow, and I had everything I needed for it already in my pantry and fridge – and I’m betting you do, too. This came out better than I expected! \u00a0The texture was both chunky and smooth after I used my immersion blender (you can put your soup in the blender or food processor and pulse lightly, or even use a potato masher to get your desired consistency.)<\/div>\n
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Serve this with chopped green onions, cilantro, sour cream, shredded cheese, salsa, tortilla chips—any or all of the above. \u00a0Terrific!<\/span><\/div>\n
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(Sorry about the photo. It’s bean soup, and it’s delicious and nutritious, but there’s just no way to make it look glamorous in a photo!)<\/span><\/div>\n
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\"gchdanablackbeansoup\"<\/a><\/div>\n
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Black Bean Soup<\/b><\/span><\/div>\n
(recipe courtesy “Fresh From the Vegetarian Slow Cooker” by Robin Robertson)<\/span><\/div>\n
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Ingredients:<\/span><\/div>\n
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