Garlicky Black Bean Taco Soup in the Crock Pot

I don't usually get out my crock pot on the weekend, but half of us are sickies, so I thought I'd get a pot of soup going for dinner shortly before we sat down for lunch. This turned out to be one of those whatever-you-have-in-the-pantry-and-freezer soups. It turned out pretty good considering all the one-offs I tossed in there. I'm posting this because I want readers to know that you don't have to have everything in the recipe to pull something nourishing together. Turns out, that in the routine of feeding the family, some meals are more sustenance and less amazing dinner.

I had 4 cups of veggie stock in the freezer. It was purple because I added the uneaten portion of a purple sweet potato left over from dinner. If you're a regular reader, you know I have a fascination with purple food, and big boo loves sweet potatoes so I though this would be a hit. I probably just need a different preparation. I nuked it which is how I serve sweet potatoes most of the time for a quick side. Big boo called it purple glue. I ate my slice, but I was just setting a good example, I did not serve myself any additional slices. Little boo picked at his slice and didn't taste it (his dining companions weren't very encouraging). Hubby opted out completely, not even putting a slice on his plate. I shuddered at the thought of letting all those anthocyanins (gives food the red or purple color and lab studies shows potential health effects in cancer, aging and neurological diseases, inflammation, diabetes, bacterial infections) go to waste. I had a pot of stock on already, so I, gulp, tossed it in there. I don't know about you, but root vegetables aren't usually a part of my stock pots....

The stock has been staring at me from it's perch next to the ice bucket in the freezer for a month. I sigh as I see it thinking, "Why do I do these things? What can I use purple stock for?" When I had bean soup in my head, and realized all I had was a bag of black beans, the purple stock seemed well suited for the job. The bean juice would mask any unsightly purple soup stock! Only one more tub of purple stock to go. Wonder what that will end up in? Thought about using it to make rice see if the rice would end up lavender.

I used 8 cloves of garlic! Garlic is known as a healer, so I wanted to give big boo the most anti-viral, anti-bacterial protection I could, and help little boo beat his sick germs as quick as possible. Hubby really liked the flavors of it and downed two huge bowls. Calling this taco soup because I used chili powder and cumin and ground beef, which is pretty much my taco meat.

Garlicky Black Bean Taco Soup
1 bag rinsed black beans (not pre-soaked)
6 cups stock/water
1 can tomato paste (would have used stewed/diced tomatoes if I had them)
1 diced onion
3 ribs sliced celery (plus the leafy tops, taken out after 45 mins in a boil)
8 cloves chopped garlic
1 lb browned ground beef (meat didn't enhance this meal, I'll leave it out next time)
1 tsp each of Cumin, Chili Powder and Oregano
Salt and Pepper to taste.

Add all ingredients (except celery leaves) to the crock pot on high setting. Cook for 6 hours. If using celery leaves add them when the pot boils and remove them in 45 minutes. There are important nutrients in celery leaves, I don't like them raw, so I always throw the tops in stock/soups.

We served with shredded cheddar cheese. The boys are always more enthusiastic about soup night when shredded cheddar is involved.

I want to hear about your what's left-in-the-pantry meals!