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crockpot black bean soup

Posted Jan 08 2013 7:00am

Yesterday when my alarm went off for the first third time, I kept telling myself “The hardest part is getting out of bed. The hardest part is getting out of bed.” Boy, I tell you – it was hard. I know people scoff at the fact that teachers get time off in the winter and the summers. I also know that no one really feels that bad for us when we have to go back to school. You know what I say to that? Poo poo to you! ;)

Low and behold, I finally got out of sweatpants this morning (for probably the first time in 17 days – how sad.. or awesome), I took a shower, and I even was able to curl my hair without burning myself in my half awake stupor. My clothes even (semi) matched this morning. Success over here!

One of my goals for this week is to get back into the groove of things without feeling stressed out. I’m starting another grad school class tonight, so I’m back in the swing of things – fast! One of the things that stresses me out the most during the week is what to make for dinner. If I don’t already have a plan for something to make on days where I have things to do after school, I always feel rushed and anxious about what in the world we’re going to eat at the end of the day. Weird? Maybe – but totally understandable. Since it’s cold outside and I haven’t made a batch of soup for a few weeks, I thought what better way to kick off this stress free work week than with a batch of crock pot soup?

I love using my crock pot, and I honestly don’t use it enough. I wanted to leave the house yesterday morning by 6:50 – I started this soup at 6:42 (very precise). I made it out of the door on time. I felt accomplished. When I got home around 6:00 last night, my house smelled ridiculously delicious, and I didn’t have to lift a hand for dinner. That’s my kind of night. Oh – pair it up with The Bachelor, and we’ve got the perfect day.

January 7, 2013 012  

       print this recipe!    

Crockpot Black Bean Soup

makes approximately 8 cups

Ingredients

  • 3-15 oz. cans of black beans, drained and rinsed
  • 1-15 oz. can of diced tomatoes, drained
  • 1-4 oz. can of green chilies
  • 6 cups vegetable broth
  • 1 medium white/yellow onion, diced
  • 1/2 green pepper, diced
  • 1/2 red pepper, diced
  • 3/4 cup brown rice or quinoa
  • 2 tsp. garlic powder
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. red pepper flakes
  • salt and pepper to taste

Directions: Place chopped vegetables, and all other ingredients in the crock pot. Cook on low for 6-8 hours or high for 3-4 hours. Let cool and enjoy!

Make this and then invite me over for dinner. Mine is going to go way too fast!

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