Sarasota's Black Bean Soup in the Crock Pot
June 01, 2014
"This is an easy soup to prepare. You still have to chop a few vegetables; but, everything just gets 'dumped' into the crock pot. Turn it on - and, it does all the work. In 9-10 hours, you have a wonderful pot of soup. And, this is a perfect 'Meatless Monday' dish to make - vegetarian to. Serve with a salad; for a quick and easy weeknight dinner. This is me and my friends take, on his Mom's black bean soup."
- Serving Size: 1 (466 g)
- Calories 425.6
- Total Fat - 3.1 g
- Saturated Fat - 0.7 g
- Cholesterol - 7.7 mg
- Sodium - 763.7 mg
- Total Carbohydrate - 76.6 g
- Dietary Fiber - 17.1 g
- Sugars - 7.2 g
- Protein - 23.4 g
- Calcium - 157.4 mg
- Iron - 6.3 mg
- Vitamin C - 11.6 mg
- Thiamin - 0.8 mg
Step by Step Method
Beans ... Add the beans to a large bowl and cover with water, at least 2" over the beans. Soak the beans over night (about 8 hours). Then, pick any bad beans out, rinse; and add to a crock pot / slow cooker.
Soup ... Add the onions, garlic, celery, carrots, jalapeno, tomatoes, broth, beer, coriander, oregano, cumin, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper; and mix to combine. Cover and cook 9-10 hours on low heat, until the beans are tender.
Finish ... If you like your soup a bit thinner, you can add a bit more broth at this point. That is a personal preference. Then, stir in the cilantro, lime juice; and season again with salt and pepper if needed.
Serve and ENJOY! ... Ladle the soup in bowls and garnish with a dollop of sour cream, scallions, and bit more cilantro. And, I like to serve an extra lime wedge to squeeze over the top. My friend loves to serve this with warm flour tortillas. I'm sure chips would be fine; but, his Mom always served the tortillas; so, that is how he does it. The warm tortillas are really good with the soup.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to select a beer that you like the flavor of, as it will be a prominent flavor in the soup.
- If you don't like spicy food, you can reduce the amount of jalapenos or substitute with a milder chile such as a serrano.
- Instead of jalapenos, use 1 red bell pepper for a milder flavor. This substitution will help reduce the heat of the soup, making it more enjoyable for those who prefer milder flavors.
- Instead of beer, use 1 cup of white wine for a more subtle flavor. This substitution will help enhance the flavor of the soup without making it too overwhelming.
Vegan Variation Replace the vegetable broth with vegan broth and omit the sour cream. Top the soup with diced avocado and serve with vegan tortillas.
Jalapeño Variation Replace the vegetable broth with chicken broth and add 1 diced jalapeño to the soup. Top the soup with diced red onion and serve with crispy tortilla strips.
Mexican Rice: Mexican Rice is the perfect accompaniment to Sarasota's Black Bean Soup in the Crock Pot. The combination of flavors and textures is delicious and the rice helps to make the meal more filling. Plus, it's easy to make and a great way to add some extra nutrition to the meal.
Spicy Guacamole: Spicy guacamole is a great way to add a bit of heat and flavor to the meal. It's easy to make and can be served as a dip or as a topping for the Mexican Rice. The creamy texture of the guacamole also helps to balance out the flavors of the soup and the rice.
Q: What type of beer should I use for this soup?
A: You can use any type of beer you prefer. For a lighter flavor, use a lager. For a more robust flavor, use an ale or stout.
Q: Can I substitute another type of alcohol for beer in this soup?
A: Yes, you can substitute wine, sherry, or brandy for the beer in the soup. However, the flavor of the soup will be different than if you used beer.
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The jalapeno pepper in this recipe is native to Mexico and was first cultivated by the Aztecs. It is a member of the Capsicum family and is now cultivated in many parts of the world.
This recipe was inspired by the late singer, songwriter and actor, Eddie Cochran's mother's recipe for black bean soup. Cochran was a pioneer of early rock and roll and had several hit singles in the 1950s.