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Any firm, white fish can be substituted for the cod. I think this originally was printed in Shape magazine. The recipe says it serves four, but this really makes a lot of soup!
- 1 lb dry black beans, rinsed and drained
- 2 (14 1/2 ounce) cans chicken broth
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (4 ounce) can diced green chilies
- 8 ounces cod, cut into 1 inch pieces
- 1⁄2 cup onion, minced
- 2 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons ground cumin
- 1⁄2 teaspoon ground black pepper
- Place beans in a 6 quart slow cooker.
- Add water to cover the beans by 4-5 inches.
- Cook on low for 8 hours or overnight.
- (This is my preferred way to prepare beans, but you can also do it the traditional way on the stove if you prefer.) Drain the beans and add the remaining ingredients.
- Mix well and cook on low for 8-10 hours.
Didn't care for this but that's why they make chocolate, vanilla and strawberry.
I love this soup! I made it twice. The second time, I wound up using over seasoned cod fish that I stored in the freezer until it was time to cook this soup. I also used two cans of diced tomatoes and chillies, and I used all the required seasons except I seasoned to my tastes. It was very spicy. My family loved it!
I thought this was good, but not great. It was a bit thin and a tad bland. (I like hearty soups.) However - I might have been a bit light on the spices, as I was running out of cumin. It tasted better on the second day. Next time I might try replacing some of the broth with another can of tomatoes, to thicken it up a bit. I got 6 BIG servings out of this recipe. It is such a healthy combination of foods ... I will try it again for that reason alone!