This is a really flavorful soup with lots of goodies in it other than the black beans.
I made it with chicken broth this time because that's what I had on hand, but if you use vegetable broth this would be a purely vegetarian/vegan soup. It is delicious, nutritious and quite filling. You can top it with anything you like, much like as with tacos or tortilla soup, no rules! And some corn bread on the side doesn't hurt either. Enjoy!
The soup can definitely be made in a pot on the stove simmering for at least 2 hours, stirring occasionally.
Ingredients:
1 large onion, chopped
1-2 red bell peppers, chopped
2 medium carrots, chopped
4 garlic cloves
4 cups low-sodium chicken stock or vegetable stock
4 ( 15-ounce) cans black beans, rinsed and drained
1 bay leaf
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon salt (you can always add more later)
1/4 teaspoon cayenne pepper
Optional toppings: Chopped fresh cilantro, avocado, sour cream, green onions. cheese, lime wedges, crushed tortilla chips..............
Directions:
Combine all ingredients in the slow- cooker and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, until all of the vegetables are cooked and tender. Remove the bay leaf. Puree the soup to your liking. The easiest method is to use an immersion blender directly in the bowl of the slow- cooker. If using a blender, work in batches and only fill half way since hot liquid expands. I puree until fairly smooth with a few stray chunks. Serve warm with desired toppings.
Serves 6
(Recipe slightly adapted from Gimme some oven)
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