Blogging Dinner: Black Bean Soup


I found this great recipe on the Weight Watchers site, but tweaked it, to fit my love of tomatoes, and my great enjoyment of leftovers. (I made way more than 2 people need, but I will eat soup for every meal, easily.) You can make it on the stove or in the crockpot.  I put everything in the crockpot “insert” last night, and then took it out and threw it the insert in the crockpot this morning.  It cooked for 8 hours on low and it was deeelish.  Also, if you’re a point counter, it is 2 points, without the tomatoes.  With the tomatoes, it’s maybe 1 or 2 more, per one-cup serving.

Black Bean Soup

2-15 oz. cans of fire roasted tomatoes, undrained

2-15 oz. cans of black beans, undrained (I accidentally drained them this time and it didn’t take too much away from the soup)

4-6 oz. of chorizo, cut into pieces

1 sweet red pepper, diced

1 onion, chopped

2 tbsp. cooking sherry

2 tbsp. cumin

2 cloves of garlic, minced.

bay leaf

the juice of one lime



Combine everything into the crock pot except for the lime, cilantro and salt.  Heat on low for at least 4-5 hours (I did it for 8 today, and it was perfectly fine…).  About a half hour before serving, squeeze the lime into the soup, and add cilantro.  Heat through and serve.

It’s so good, ridiculously easy and has a dark, rich color and a spicy, spicy taste.  I LOVE this soup.  I may have another bowl.

One Response to “Blogging Dinner: Black Bean Soup”

  1. Thanks! I love black bean soup. Yumm

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