Black Bean Soup

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

• Ready In: 8 hrs 30 mins
• Serves: 4-6

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 1/2ounce) cans black beans, drained and rinsed
• 1 (14 1/2ounce) 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.