Divine Casserole
A family-style casserole with pasta, meat or chicken, creamy sauce, and cheese all baked together. Crowd-pleasing and ideal for weeknight dinners.
Read MoreVegetarian Black Bean Soup
Drescription
Packed with protein and fiber, this soup doesn't need meat to be satisfying. Soaking and cooking the beans yourself, rather than opening a can, ensures you'll have wonderful flavor and texture. (And the slow cooker does most of the work!)
Ingredients
- 10 ounces dried black beans (1 1/2 cups), rinsed
- 8 cups water
- 1 medium onion, chopped (1/2 cup)
- 1 jalapeño pepper, seeded and chopped (see tip)
- 3 cloves garlic, minced
- 6 cups no-salt-added vegetable broth
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- ½ teaspoon salt
- ½ cup chopped fresh cilantro or cilantro sprigs
- lime slices or wedges
- 1 (8 ounce) container light sour cream
Directions
- Combine beans and water in a large pot. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
- Transfer the beans to a 4-quart slow cooker. Stir in onion, jalapeno, garlic, broth, cumin, chili powder and salt.
- Cover and cook on Low for 9 to 10 hours or on High for 4 1/2 to 5 hours. Use a potato masher to coarsely mash the beans. Top each serving with cilantro and serve with lime slices or wedges for squeezing. If desired, top each serving with sour cream.
