Those of us in Kansas City have been fortunate this year—our January was warm, and we had less need of soup than most winters. On January 28, as New England dug out from its massive storm, our high temperature soared above seventy degrees.
But, as must happen in winter, our temperatures eventually did fall. This first week in February has been cold, though still not frigid. Soup sounds very comforting.
For National Homemade Soup Day, here is one of my favorite winter soups. It’s my adaptation of a recipe from my husband’s cousin. I like a spicy sausage in it, and I use the crock pot because it’s easier.
Black Bean Soup (crock pot instructions)
1/2 onion, chopped
2 garlic cloves, minced
2 Tbsp olive oil
1 Tbsp cumin
1 tsp ground ginger
1/2 tsp cinnamon
1 tsp salt (I omit)
1 14 oz can diced tomatoes
3 vegetable bouillon cubes (chicken bouillon OK if you’re not vegetarian)
4 cups water
1 can pumpkin (not pie filling)
1 12 oz. package black beans, soaked overnight
1 lb smoked or andouille sausage (omit if you’re vegetarian)
1 Tbsp red wine vinegar
- Soak beans overnight, or use quick soak instructions on bag.
- Sauté onion and garlic in olive oil on stove until onion is clear. Dump in crock pot.
- Dump all other ingredients except vinegar into crock pot. Cook in crock pot on high for 4-6 hours. You may need to add more water as beans absorb the liquid.
- Add vinegar just before serving. (I often forget this step. Still tastes good.)
This recipe makes enough soup for 10-12 people, and it’s hearty and flavorful, especially with the sausage. Serve with cornbread and honey for a real winter treat.
Do you have a favorite homemade soup? Share your recipe in the comments.