Black Bean Soup

Black Bean Soup

poniedziałek, 27 stycznia 2014

Black Bean Soup

Time: 8 hrs 30 mins

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 carrot, chopped
• 1/2 green bell pepper, chopped
• 3 -4 garlic cloves, minced
• 2 (15 1/2 ounce) cans black beans, drained and rinsed
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 4 cups vegetable stock (homemade is better but canned will do)
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/4-1/2 teaspoon cayenne pepper, to taste
• salt
• fresh ground pepper
• 2 teaspoons fresh lemon juice

Directions

• 1 In a large skillet, let the oil heat over medium heat.
• 2 Add in 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 in the beans, tomatoes with juice, vegetable stock, bay leaves, cumin, thyme, cayenne, salt and pepper; stir to mix.
• 5 Cover and cook on LOW for 8 hours.
• 6 Remove and throw away bay leaf; adjust seasonings to taste.
• 7 Add in lemon juice right before you are ready to serve.
• 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.