Black Bean Soup Recipe

Warm, hearty, zesty — with a diverse range of add-in options, it’s a great soup to clean out your fridge or pantry

Black Bean Soup. Zesty winter pick-me-up. | Photo credit: Eileen Wiedbrauk.

It’s snowing again today. No one’s exactly surprised by that fact — it’s March in Michigan, after all. It’s cold. It’s blustery. And as I write this it’s 23°F with a sharp wind chill of 11°F.

The kind of day that calls for some warm and hearty food.

And since I’m spending most of today making pies to take into work for Pi Day tomorrow, I’m not going to have much time to put together dinner.

Okay, let’s be honest: I could probably find the time, but I’m not going to feel like it.

Enter my winter friend, the slow cooker soup.

Vegetable forward, it’s a taco-esque soup, best served with crunchy taco chips. Mmm, crunchy. | Photo credit: Eileen Wiedbrauk.

**Tableware aside: If you like these yellow patterned bowls in the above picture, they come from a pretty multi-colored set of soup bowls [Affiliate link] that I’m a very big fan of.

Dried beans love slow cookers

There are dried bean savants out there. Soaking, simmering, baking soda, salt, no salt — there’s so many possible methods…