Best Chef Joeys Papago Tepary Black Bean Soup Crock Pot Recipes

CHEF JOEY'S PAPAGO TEPARY & BLACK BEAN SOUP (CROCK POT)

Steps:

• Soak the beans in the fridge in one large container overnight with the cumin. I put in about a tablespoon of cumin in, but its up to you how much you want to add. Make sure you put double the amount of soak water to the beans. You don't want this drying out on you.
• In the morning drain the beans and set aside.
• In a medium size saute pan, heat up the vegan margarine and olive oil. Cook the turkey bacon, then add the onion and shallots and saute a little longer.
• Add the garlic and chipotle powder, or other chili powder if you don't have chipotle. Then add the mushroom and saute for a minute or two, then add the celery and carrots.
• Saute for about 5 minutes then add about 1 cup of the no-chicken broth and let this simmer for about 5 more minutes.
• Transfer the whole mixture to your crock pot and then add enough broth to fill within 2 inches from the top. Crumble in the oregano.
• Give it a good stir.
• Set the crock on high and leave for at least 6 hours.
• Taste a little of the soup after 6 hours and make sure all the beans are soft and the veggies cooked. If not leave for another 1/2 hour.
• About 3/4 of an hour before you serve this add the can of tomatoes. Cook for the remaining time.
• Enjoy with some Indian Fry Bread or bread of your choice.
• Bon Appetit!

BLACK BEAN SOUP (CROCK POT)

Steps:

• Combine all of the ingredients in a crock pot.
• Cover and cook on high for 4-6 hours.

SLOW-COOKED BLACK BEAN SOUP

Steps:

• In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low until vegetables are softened, 6-8 hours., Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to slow cooker and heat through., In a small skillet, heat oil over medium heat. Add corn; cook and stir until golden brown, 4-6 minutes. Sprinkle soup with pepper. Garnish with corn and cilantro.

BLOCKBUSTER VEGETARIAN CROCK POT BLACK BEAN SOUP

Steps:

• Soak beans overnight in water to cover.
• If you don't soak the beans overnight:.
• In a large pot over medium heat, place the beans in three times their volume of water.
• Bring to a boil and let boil 10 minutes.
• Cover, remove from heat and let stand 1 hour.
• Drain and rinse.
• In a crock pot, combine soaked beans and 1 1/2 quarts fresh water.
• Cook for 3-7 hours on high, depending on how hot your cooker gets.
• Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes.
• Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt.
• Cook on low, 2 to 3 hours.
• Stir the rice into the crock pot in the last 20 minutes of cooking (if using brown rice add the last 1 hour).
• Puree half the soup with a blender or food processor, then pour back into the pot before serving.
• Serve with lime wedges, sour cream, and cilantro.
• Enjoy!