- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 362.4
- Total Fat: 10.9 g
- Cholesterol: 22.8 mg
- Sodium: 516.5 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 11.1 g
- Protein: 19.7 g
Crockpot Old-Fashioned Black Bean SoupSubmitted by: MAURMAUR
IntroductionA brothier version of the soup. You can skip the ham bone or ham hock and use veggie stock instead of chicken stock for a vegetarian version. A brothier version of the soup. You can skip the ham bone or ham hock and use veggie stock instead of chicken stock for a vegetarian version.
2 (15.5 oz) cans - low sodium black beans, rinsed and drained
1 ham bone or ham hock
6 cups chicken stock
3 tbsp unsalted butter
2 medium yellow onions, chopped
2 garlic cloves, minced
1 cups celery, chopped, including leaves
1 tsp marjoram
1 bay leaf
1/4 tsp black pepper
1/2 cup dry sherry
Serve with bread and non-fat plain greek yogurt.
Freeze the extra soup.
In the meantime, melt the butter in a large saucepan on medium heat. Add onions, garlic, and celery and cook until softened, about 5 mins. Add this mixture, bay leaf, and marjoram to the Crockpot and cook for 7 hours on LOW.
Add pepper and sherry and cook for an additional 15 mins on LOW.
Remove the bone/hock and add any bit of meat back into the soup. In batches, pulse the soup in a food processor to the desired texture (I prefer more chunky-this takes about 3 pulses per batch). You could also use an imersion blender to puree the soup.
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MAURMAUR.