If you don’t have an immersion blender
If you don’t have an immersion blender, go and get one for this recipe. Plop down an Andrew Jackson and invest in this kitchen tool.
I say this because the texture of this soup is critical to enjoying it to the fullest. What makes this recipe fantastic is the bursts of sweetness provided by the sweet corn kernels — the only component of this soup not pureed.
This soup is wonderfully flavorful and full of spice, but not in a hot-pepper way. If you prefer your soup hotter, add cayenne pepper or a chopped jalapeno to the mix. Delicious garnishes include cheese, scallions, or sour cream but the soup is so fulfilling none of that fuss is really even necessary.
Crockpot Black Bean Soup
1 3/4 cup black beans
8 oz enchilada sauce
2 carrots, peeled and chopped
1 onion, diced
1 zucchini, sliced and quartered
1 cup broth
1 T oregano
1/2 t cumin
1 bay leaf
2 garlic cloves, minced
3/4 cup sweet corn kernels
1 can diced tomatoes, drained
I had some leftover enchilada sauce from the pineapple black bean enchiladas and because I always have black beans ready to cook and diced tomatoes in the pantry, I was able to create this fantastic, warm, meal out of low-maintenance ingredients. It was a fantastic Friday night ending to a cold and dreary day.
The critical part of this recipe is the order in which the ingredients are added. The morning I made this recipe, I added all of the ingredients except the corn and diced tomatoes to the crockpot and left that baby on low all day to work its magic.
I came home at the end of the day, removed the bay leaf and pureed the soup in the crock with my immersion blender (so easy!). It wasn’t completely smooth, but there were very few whole beans left. I added the corn kernels (frozen) and drained tomatoes and turned the crockpot to high to warm throughout.