FoodWage
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Slow Cooker Black Bean Soup
Oh, the simple joy of cozying up next to a bowl of hearty black bean soup! Ours is slow cooked and bold with onion, peppers, garlic, chile and a dash of cumin. Black beans are a protein-fiber powerhouse: they deliver folate, potassium and other B-vitamins to boot. Serve with creamy avocado for a delicious and nutritious meal.
Ingredients for servings
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1 pound dried black beans, sorted and rinsed
large onion, coarsely chopped
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1 medium green bell pepper, coarsely chopped
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3 garlic cloves, minced
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4 cup vegetable broth
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1 tablespoon ground cumin
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2 teaspoon chopped chipotle chiles in adobo sauce
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3 tablespoon chopped fresh cilantro
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2 tablespoon fresh lime juice
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1 teaspoon salt
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6 teaspoon light sour cream
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0.75 cup avocado, diced
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6 fresh cilantro sprigs for garnish optional
Slow Cooker Black Bean Soup
Directions
Pace beans in a large bowl or stock pot, adding water to cover by 2 inches. Soak for 12 hours; drain and discard water.
Don’t have 12 hours? To quick-soak beans, place beans in a stock pot and cover with water. Bring to a boil over high heat; reduce heat and simmer briskly for 5 minutes. Remove from heat; cover and let soak 1 hour. Drain and discard water.
Combine beans, onion, bell pepper and garlic in 4-quart slow cooker. Stir in broth and cumin. Cover and cook on low for 10 hours until beans are tender. Stir in chipotle, cilantro, lime juice and salt.
For a smooth, thick texture, blend mixture in slow cooker with an immersion blender for 30 seconds until desired consistency. Or, transfer in batches to a blender. Remove stopper in lid and cover with a kitchen towel (hot steam will cause the lid to pop off if not vented); blend until smooth.
Top each serving with 1 teaspoon sour cream, 2 tablespoons chopped avocado and a sprig of cilantro.