Easy Pantry Black Bean Soup

If there's one thing I love, it's new kitchen toys.  If I only had 1 hour to grab things before leaving my house forever, my chefs knife, food processor and stand mixer would be at the top of my list.    Somehow along the way I've missed one crucial gadget that I kick myself for not having.  If you don't listen to anything else I say, please BUY A SLOW COOKER!

Today's recipe is a simple Black Bean Soup that uses black beans, vegetable stock and diced tomatoes from my Whole Foods Market pantry essentials.  It works great in a slow cooker but if not, a large pot works great too.  The recipe below is vegan, but by adding with some chopped smoked ham or smoked turkey it adds a little something more but isn't necessary to enjoy this soup.

Don't forget to send your recipes using the pantry essentials for a chance to win a $50 gift card from Whole Foods Market Ponce!

Black Bean Soup
1 cup black beans, soaked (I do this overnight. An hour at the least)
2 tbsp extra virgin olive oil
1/2 cup yellow onions, chopped
1 tbsp garlic, chopped
32 oz. vegetable stock
1 can diced tomatoes with liquid
1 bay leaf
1 tsp cumin
1 tbsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/2 tsp oregano


Slow Cooker directions
Put all ingredients into a slow cooker and cook on low for 6 hours.


Pot directions
Drain soaked black beans and remove any damaged beans.  Set aside.
Heat olive oil in a large pot over medium heat.  Add onions and saute until translucent.  Add garlic and cook until softened.  Add beans and remaining ingredients to the pot.  Allow beans to come to a boil, then turn it down to simmer on low for 2 hours.  Enjoy with cornbread and a couple of shots of hot sauce.

I added a little smoked ham but it didn't need it.

What's better than skillet cornbread to warm up a winter soup dish?