It has turned cold in West Michigan.
And not just in the ‘oh it’s a cold fall day’ kind of way.
In a frantic … it’s 30 degrees out and I need my winter coats and boots pronto kinda way.
I am not READY.
But it is here whether I like it or not.
That’s the thing about Mother Nature, right?
So we will make the best of it and eat some soup.
Because soup is warm! And yummy, that too!
And this black bean soup fits all those above mentioned qualities. It is warm, comforting and has a hint of smokey taste that makes you want to keep dipping that spoon in … over and over … and over…again.
Did I mention it has butternut squash too? Butternut pairs so nicely with the black beans and southwest flavors!
And best part, you throw it all in the slow cooker and just let it slow cook all day! It makes your house smell so good! Kinda of like another layer of warmth for the house.
So let’s forget that it’s cold and wintry (in October…okay, one last big sigh) and just hunker down with this bowl of Southwest black bean soup.
It’s here. Winter.
Southwest Black Bean Soup warms us up though! If you make this we would love to know, tag @badtothebowl on social media.
[Slow Cooker] Southwest Black Bean Soup
Southwest spices add flavor to this slow cooked soup!
- 1 1/2 cups dried black beans (soaked overnight and rinsed well)*
- 4 cups diced butternut squash
- 4 cups veggie broth
- 1 cup of water
- 1 – 14.5 oz. can of diced tomatoes
- 1 large jalapeño, diced small
- 1 cup red pepper, chopped
- 1 1/2 cups white onion, chopped
- 2 cloves garlic
- 3 Tblsp lime juice
- 1 chipotle pepper in adobe sauce + 3 t. of adobe sauce
- 1 tsp salt
- 3/4 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp pepper
- Soak beans overnight and rinse well.
- Lightly coat your slow cooker with cooking spray.
- Add all ingredients to slow cooker and stir to combine.
- Cook on low for 7 hours until veggies are tender and beans are soft.