Black Bean Soup

READY IN: 8hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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