I featured this recipe before in my batch cooking blog post and decided I wanted to give this soup it's own spotlight because it's so yummy. You can cook this in a crockpot or also right on the stovetop. It's pretty quick and easy to prepare also!
4 - 15 oz. of black beans rinsed and drained
1 Yellow onion, diced
5 Cloves of garlic minced
3 Carrots, diced
1 Stalk of celery diced
1 Jalapeno, sliced
1 tbsp. Chili powder
1 tbsp. Cumin
1/8 tsp. Paprika, smoked if you have it.
2 – 15oz. Can of diced tomatoes
1 ½ Cups of frozen corn
1 1/2-2 Cups of veggie broth (Or to your desired thickness)
Add all ingredients, except corn, to the crockpot and cook on low for 6 hrs. after 4 hrs take 2 cups of mixture and put in a blender and puree, add back to soup.
You could also use an immersion blender if you have one. Add corn and let cook for the remaining time. Enjoy!
For leftovers, let cool and freeze in plastic freezer bags or glass containers. Freeze for 2 months.
If you would like to cook the soup on the stove, start with a large stock pot on medium heat. Add 2 tablespoons of olive oil and heat through. Add all the veggies, except the corn, and cook for a few minutes until the onions start to get clear. Add the rest of the ingredients and bring to a boil. Remove about 2 cups of the soup and blend to a smooth texture. Add blended soup back into the stockpot. You could also use an immersion blender. Add corn and lower to a simmer and cook until the veggies are tender. This should be pretty quick, around 10 minutes.
Enjoy and stay warm!