Ingredients:

 

16 oz dry black beans

6-8 cups chicken broth

1 jar World Table Roasted Salsa Verde

1 tsp ground cumin

Toppings (optional): chopped onions, sour cream, salsa verde

 

Place beans, broth, salsa and cumin in slow cooker. Turn on high and bring to boil.

 

After 1 hr turn to low and allow to cook for 7-8 hours.

 

Remove half of bean mixture, puree. Return mixture to soup and stir well.

 

 

It's important that the dry beans cook a long time to soften. You can soak them prior to cooking or use canned black beans to reduce cooking time.

 

I add closer to 8 cups of broth to mine so I can stretch the number of servings and get more bang for my calorie buck. I usually get about 10 servings from one batch which I freeze and take fto work or my lunch.

 

 

To FREEZE: You can use either the 1 cup microwaveable storage containers or Ziploc bags. Just divide into 8-10 servings and freeze.

 

To REHEAT: I always transfer the soup to a ceramic bowl because I don't care for the taste of things reheated in plastic containers. I just place the frozen soup in my lunch box and it thaws a little before lunch. Then it takes 3-4 minutes in the microwave (2 minutes then stir, 1 minute then stir, then determine if another minute is necessary).

 

Since I'm taking it to work I usually just take some tortilla chips and about 2 tbsp salsa verde to eat with the soup. It's a delicious lunch.