I devised this simple and quick recipe for vegetarian crockpot black bean soup. The soup is very similar to Progresso's black bean soup, and is very flexible if you want to make changes. You can use either canned black beans or dried. However, if you choose dried black beans you must begin cooking them at least one day in advance so that they will be fully cooked before you put them in the pot.

Vegetarian Crockpot Black Bean Soup

2 onions, chopped
2 cloves garlic, chopped
2 stalks celery, chopped
2 large carrots, chopped
1 pound black beans, fully cooked
3 T olive oil
1 bay leaf
1 package Smart Bacon, chopped (optional)
1/2 cup sherry or white wine (optional)
1 15 ounce can tomato paste
Water

Drain and rinse the black beans and add to the crock pot and cover with water. Use three cans if using canned beans. Turn the crock pot to high. Saute the onions, celery and carrots in the olive oil. Add the garlic at the last possible second. Add the Smart Bacon and bay leaf. Turn off the heat, and add the vegetables to the pot. Allow to cook on high for two hours, then turn the heat to low. Cook on low for another eight to ten hours. If you get a late start, you can cook the recipe on high the entire time.

If you like, you can take the skins and ends of the vegetables and throw them into a stock pot for an hour while this is cooking. Make sure you reduce the cooking liquid enough to make room for the stock. Use a colander to drain the liquid from the vegetables.

About one hour before serving, mix the tomato paste with some of the broth from the soup. Add the reconstituted tomato paste to the soup and allow to finish cooking. Then add the sherry and any other optional ingredients. You can add other vegetables such as spinach, broccoli or other delicate vegetables at this juncture. Just before serving, remove the bay leaf and add salt and pepper to taste as you desire. You may garnish with nonfat plain yogurt, parsley or cheese. This soup goes very well with sandwiches and makes a great dinner entree.

Learn more about this author, Guinevere Shepherd.
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