We’ve been so busy with packing for our big move to our very first house! We’re renting, not buying, but it’s still a big deal because neither of us have lived in any house other than our parents’. Knowing we’d be hungry and covered in dust and other dormant apartment nastiness from packing, I made this black bean soup yesterday morning and kept it cooking in the slow cooker all day so we could enjoy it for dinner last night.
I followed a recipe from my favorite slow cooker book, Fresh from the Vegetarian Slow Cooker by Robin Robertson. If you like soup, I definitely recommend this cookbook. I got to use my fabulous immersion blender for this recipe. Here’s a photo of the cooked soup before blending.
And here’s one after blending about half of the chunky ingredients to make a thicker soup. So good! A+ leftovers too.