Chef Joey's Papago Tepary & Black Bean Soup (Crock Pot)
photo by Chef Joey Z.
- Ready In:
- 6hrs 35mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 cup tepary beans (soaked over night)
- 1 cup dried black beans (soaked over night)
- 1 tablespoon cumin (add to soaking beans)
- 1 tablespoon olive oil
- 1 teaspoon vegan margarine
- 1 large garlic clove (minced)
- 1⁄2 teaspoon dried dried chipotle powder
- 4 slices turkey bacon (diced)
- 2 medium onions (diced)
- 5 cremini mushrooms (Cremini, cleaned & stems removed)
- 2 medium shallots (cut up small)
- 1 celery (cut up small)
- 1 carrot (cut in small dice)
- 1 (14 ounce) can diced tomatoes
- 1 (32 ounce) package no-chicken vegetarian chicken broth (I used Imagine organic)
- 1 tablespoon dried oregano
directions
- Soak the beans in the fridge in one large container overnight with the cumin. I put in about a tablespoon of cumin in, but its up to you how much you want to add. Make sure you put double the amount of soak water to the beans. You don't want this drying out on you.
- In the morning drain the beans and set aside.
- In a medium size saute pan, heat up the vegan margarine and olive oil. Cook the turkey bacon, then add the onion and shallots and saute a little longer.
- Add the garlic and chipotle powder, or other chili powder if you don't have chipotle. Then add the mushroom and saute for a minute or two, then add the celery and carrots.
- Saute for about 5 minutes then add about 1 cup of the no-chicken broth and let this simmer for about 5 more minutes.
- Transfer the whole mixture to your crock pot and then add enough broth to fill within 2 inches from the top. Crumble in the oregano.
- Give it a good stir.
- Set the crock on high and leave for at least 6 hours.
- Taste a little of the soup after 6 hours and make sure all the beans are soft and the veggies cooked. If not leave for another 1/2 hour.
- About 3/4 of an hour before you serve this add the can of tomatoes. Cook for the remaining time.
- Enjoy with some Indian Fry Bread or bread of your choice.
- Bon Appetit!
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)