Soups And Chowders; Black Bean Chipotle Soup - Crock-Pot Smart-Set Owner's Manual

Soups and Chowders

Black Bean Chipotle Soup *

1 pound dry black beans, rinsed, drained and checked for foreign objects
2 stalks celery, cut into
2 carrots, peeled and cut into
1 yellow onion, peeled and cut into
2 chipotle peppers (canned in adobo sauce), chopped**
1 cup crushed tomatoes
1 4-ounce can chopped green chilies, drained (hot or mild, depending on
preference)
6 cups chicken (or vegetable) stock
2 teaspoons cumin
Salt and pepper
Toppings
Sour cream
Salsa
Fresh cilantro, chopped
*For an even heartier soup, add 1 cup of diced, cooked spicy sausage, such as
andouille, chorizo, or linguica. Add to soup after soup has been pureed and cook
for 30 minutes more.
**If using dried chipotle peppers, soak in warm water to soften before chopping
about 20 minutes.
1. Place beans in a medium pan, cover with cool water, bring to a boil, boil
for 2 minutes, remove from heat, and let stand for 1 hour and rinse. Add to
stoneware and top with celery, carrots, and onions.
2. In a separate bowl, combine chipotles, crushed tomatoes, green chilies, stock,
cumin, and salt and pepper to taste. Mix to blend and pour into stoneware.
Recipe continued on next page.
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
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This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.