The question that comes to mind when you look at the title of this soup is why 6 ingredients? Why not 5, or 7? Heck, why not 10?

I'll answer that question readily: this is literally all I had on hand.

We were just back from Salt Lake City and I was plunged head first into Spring Break with the kids as soon as we returned. Being the social gad-about that I tend to turn into when the kids were out of school we had no less than 4 adventures planned within the 5 day work week to keep us busy. We like to catch up with everyone that the kids don't go to school with, mainly family friends that we don't get to see that often. Only one of the four dates was with a family from school.

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Gadding about town here and there leaves little time for grocery shopping and to be honest, it was the last thing on my list. I missed those little critters of mine – it was the first time Mike and I have ever left them, and for a week!- so the first day all I wanted to do was hug them, lay in bed reading stories and talking about their week and get the dirt on exactly how much junk food their Papa fed them the week I was gone.

We had our bazillions of hugs, read stories until we were hungry and had to get up and let's just say that my dad singlehandedly kept most candy company s in business that week. It's far better for my peace of mind if I don't really know exactly what my children consumed the week I was gone.

Who am I to look a gift babysitter in the mouth?

Tuesday morning was the Science Center and I knew I needed something in the crockpot cooking all day long, I suspected – rightly- that I would have tired, impatient kids that were starving after a long day of friends and science.  I always have dried beans on hand, multitudes even, so that was the easy part.

Old Mother Magpie went to the fridge and it was bare. I had garlic, celery and onion that was edible. Barely.

I find with cooking beans in the crockpot it's almost always better to make sure those beans are soaked overnight. I also don't like canned beans, they don't turn out the same as dried beans do in a finished dish, there is an amazing texture with dried beans that canned never, ever give you. Dried beans are also so cheap to purchase in bulk then store in sealed containers to always have on hand as well that I can't remember the last time I used a can of any type of beans. I have a good 4-5 varieties stored in Tupperware in my pantry just waiting to be used.

This was amazing soup for only using 6 ingredients, I was pleasantly surprised when I got home to taste it. While I was making it I honestly didn't even think it would rate a post here on The Kitchen Magpie, thus explaining the lack of pictures I took while making it. I should have trusted that simple is sometimes the best and according to my family I am not allowed to changed a single thing about this recipe. I started musing about adding other vegetables and Mike put his foot down, saying it's one of the best soup's I've made and it has to stay exactly as is.

He and my son took it for lunch the next day which in this household ranks as a major culinary win, so if it ain't broke, I ain't fixing it.

Ingredients Needed:

3 cups of black beans soaked overnight
1 can of diced tomatoes
5 cloves of minced garlic
3 cups of  strong vegetable broth – I used 3 tbsp of  bouillon
1/2 cup chopped celery
1/2 cup diced red onion

butter or olive oil for sautéing vegetables

 

1. Rinse the black beans that have been soaking over night really well. Place into your crockpot along with the tomatoes and vegetable broth. I can't stress enough that you need STRONG broth, the weak stuff in the containers never, EVER cuts it in recipes. You may as well be using plain water. You want flavor. I use the powdered Vegeta and make my own to taste. If it's not too salty when you taste it, it won't make your soup too salty as there is no other source of sodium in this recipe.

2. Sautee the garlic,onion and celery until cooked then add it to the crockpot.

3. Cook on high for 6-7  hours. This is where knowing your crockpot comes in. My old crockpot, on high, took a decent 8 hours to cook this. All crockpots are different but remember that the beans are hard and take a long time to cook. My crockpot is from my wedding if you can believe it so that darn thing is 12 years old and still works like a charm but I do know that the newer ones cook much hotter.

4. The soup will be done when the beans are soft enough to eat. Using a hand mixer – or remove 1/4 of the soup and place into a blender- puree some soup to thicken it up. We love a good 1/3 of the soup pureed in to make it a thick, chunky soup, but decide what amount is to your palate.

Enjoy! We topped ours with cheese for lunch the next day as an afterthought, which was great, but just plain was incredibly satisfying as well.

Happy Tuesday everyone!

Love,

The Really, I Did Grocery Shop After This Magpie

0 from 0 votes
6 Ingredient Crockpot Black Bean Soup
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
 
Delectable black bean soup with 6 simple ingredients.
Course: Dinner, lunch
Cuisine: Soup
Servings: 6
Calories: 400 kcal
Author: Karlynn Johnston
Ingredients
  • 3 cups black beans soaked overnight
  • 28 oz can diced tomatoes
  • 5 cloves minced garlic
  • 3 tbsp bouillon(to make 3 cups strong vegetable broth)
  • 1/2 cup chopped celery
  • 1/2 cup diced red onion
  • 1 tbsp butter or olive oil for sauteing vegetables
Instructions
  1. Rinse the black beans that have been soaking over night really well.
  2. Place into your crockpot along with the tomatoes and vegetable broth. I can't stress enough that you need STRONG broth, the weak stuff in the containers never, EVER cuts it in recipes. You may as well be using plain water. You want flavor. I use the powdered Vegeta and make my own to taste. If it's not too salty when you taste it, it won't make your soup too salty as there is no other source of sodium in this recipe. 

  3. Sautee the garlic, onion and celery until cooked then add it to the crockpot

  4. Cook on high for 6-7 hours. This is where knowing your crockpot comes in. My old crockpot, on high, took a decent 8 hours to cook this. All crockpots are different but remember that the beans are hard and take a long time to cook. Mine is from my wedding if you can believe it so that darn thing is 12 years old and still works like a charm but I do know that the newer ones cook much hotter. The soup will be done when the beans are soft enough to eat. 

  5. Using a hand mixer -or remove 1/4 of the soup and place into a blender- puree some soup to thicken it up. We love a good 1/3 of the soup pureed in to make it a thick, chunky soup, but decide what amount is to your palate.

Nutrition Facts
6 Ingredient Crockpot Black Bean Soup
Amount Per Serving (6 g)
Calories 400 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 1474mg 61%
Potassium 1719mg 49%
Total Carbohydrates 68g 23%
Dietary Fiber 16g 64%
Sugars 5g
Protein 22g 44%
Vitamin A 5.4%
Vitamin C 16.2%
Calcium 16.8%
Iron 34.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

2 Comments

  1. jillmunyan Reply

    Hi! This recipe looks great! Do you soak 3 cups of dry black beans and use all of them, or do you use 3 cups of soaked black beans? 

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