BLACK BEAN SOUP

Black Bean Soup image

There are several BBS recipes but this one is slightly different and my family's favorite. Made in the slowcooker.

Provided by ratherbeswimmin

Categories One Dish Meal

Time 8h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

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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

Steps:

In a large skillet, let the oil heat over medium heat.
Add in the onion, carrot, bell pepper, and garlic; cover and cook for about 5 minutes or until the veggies are softened.
Transfer veggie mixture to a 4-6 quart slowcooker.
Add in the beans, tomatoes with juice, vegetable stock, bay leaves, cumin, thyme, cayenne, salt and pepper; stir to mix.
Cover and cook on LOW for 8 hours.
Remove and throw away bay leaf; adjust seasonings to taste.
Add in lemon juice right before you are ready to serve.
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.

Nutrition Facts : Calories 284.2, Fat 4.7, SaturatedFat 0.8, Sodium 18.5, Carbohydrate 47.5, Fiber 16.4, Sugar 4.9, Protein 15.8

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