Slow-Cooked Bean and Potato Soup (WFPBNOGF)*
Prep Time
45 minutes
Prep Notes
If you like heat, use hot chili powder or even pure ancho chili powder. If you like a milder soup, use less-or even none and substitute with mild paprika or even sweet smoked paprika.
Cooking Time
Slow-cooked for six hours on high
Yields
12 Servings
Ingredients
2- 15 oz. cans crushed tomatoes, preferably fire-roasted tomatoes (about 3-1/2 cups)
1-1/2 cups soaked black beans
6-10 cups vegetable broth
2 medium sweet potatoes, peeled and cut into cubes
3/4 cups dried red kidney beans
1 medium yellow or white onion, chopped (about 1 cup)
2 medium red potatoes, cut into cubes
2 tablespoons minced garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 cored and diced red bell pepper, for garnish
Finely chopped scallions, for garnish
Finely chopped fresh cilantro leaves, for garnish
Directions
1. Stir tomatoes, black beans, broth, sweet potatoes, kidney beans, onion, red potatoes, garlic chili powder, cumin, and salt in a 6-quart slow cooker. Cover and cook on high for 6 hours.
2. Ladle into bowls and garnish with bell pepper, scallions, and cilantro.
Notes
I use any kind of beans I have soaked overnight and ready to be used. This last time it happened to be anasazi beans.
Credit
The Blue Zones Solution