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Category: Main Course
Slow-Cooker Black Bean Soup - TastyPlanner.com
Chef: Barlowgirl
Served with sour cream and a Mexican blend shredded cheese.
Recipe Source: www.recipezaar.com
Ingredients
1 tablespoon olive oil
1 medium yellow onion, chopped
1 carrot, chopped
1/2 green bell pepper, chopped
4 garlic clove, minced
2 (15 1/2 ounce) cans black beans, drained and rinsed
1 (14 1/2 ounce) can diced tomato, undrained
4 cups vegetable stock (homemade is better but canned will do)
2 bay leaves
1 teaspoon ground cumin
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper, to taste
1 tsp salt, or to taste
1 pinch fresh ground pepper, or to taste
2 teaspoons fresh lemon juice
Instructions
1.In a large skillet, let the oil heat over medium heat.
2. Add the onion, carrot, bell pepper, and garlic; cover and cook for about 5 minutes or until the veggies are softened.
3. Transfer veggie mixture to a 4-6 quart slowcooker.
4. Add beans, tomatoes with juice, vegetable stock, bay leaves, cumin, thyme, cayenne, salt and pepper; stir.
5. Cover and cook on LOW for 8 hours.
6. Remove and discard bay leaf; adjust seasonings to taste.
7. Add lemon juice just before serving.
8. To thicken soup, puree about 2 cups (or up to one-half) of soup solids by using an immersion blender right in the cooker or take out soup solids and tranfer to a blender or food processor; return puree to slow-cooker.
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