Phew, are we both happy this day is nearly over. Well not yet for Philip. He had a compromise on his work network which kept him rather busy and stressed most of the day and he’s going back to secure the network tonight. I also had a rather stressful day too, just one of those days I guess. I rode my bike this morning and of course got wet through since it rained again lol.
On to a happier note I only have a week and a half left of work since it will be the school summer holidays and I’m off! Yah for me. I will be able to dedicate a lot more time to cooking up some great summer recipes so stay tuned! For tonight’s dinner it was a great spicy black bean soup. Simple yet again and oh so yummy. It’s made with wholesome everyday ingredients, celery, carrots, tomatoes, onions and of course black beans.
I did use tinned black beans because I didn’t plan ahead and have time to soak the dried black beans. You are welcome to use them, you’ll need about four cups of cooked black beans.
When this soup was cooked I blended a third of the soup mixture in my Vitamix and returned it to the crock pot. If you like a more chunkier soup you can leave it as is.
I topped my soup with avocado slices and cilantro.
- 1 onion chopped
- 3 garlic cloves minced
- 3 carrots scrubbed sliced
- 3 stalks celery sliced
- 2 cans aylmers cracked black pepper tomatoes
- 2 can black beans rinsed drained
- 1 cup water
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- 3 teaspoon cumin powder
- Avocado for serving
- Fresh cilantro for serving
- Place all ingredients in slow cooker. Cook on high for 4-5 hours or on low for 7 hours until carrots are cooked through and soup thickens. Then let soup cool a little and blend a third of the soup mixture in blender then return to soup. Serve in bowls with avocado and fresh cilantro.
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