Black Bean Soup

Prep Time: 15 mins  | Cook Time: 4 hours  | Course: Dinner | Servings: 6

Rich black bean soup with lots of warm spices, brightened with chicken (or vegetable) broth and a tasty melange of vegetables that are roughly blended together to create this hearty soup. Top with avocado and sour cream. Inspired by Two Peas and Their Pod. I love to make this in the slow cooker, allowing it to fill the house with a delicious aroma, requiring very little stirring or maintenance until it’s done…almost magic.

2 cups dried black beans, soaked overnight

8 cups of water

1 Tbsp olive oil

1 large onion, chopped

1 carrot, diced

3 ribs celery, chopped

3 cloves garlic, minced

32 oz chicken broth (or vegetable)

1 Tbsp cumin

1 tsp chili powder

1 tsp paprika

1 tsp oregano

1 bay leaf

Salt and pepper, to taste

14 oz can diced tomatoes with juices

1/2 a jalapeño, diced ( remove seeds for a milder flavor)

1 Tbsp lime juice, fresh squeezed

Garnishes: avocado slices, cilantro, green onions, sour cream or yogurt, cheese, corn chips

Soak your beans in a medium/large pot overnight (or for several hours) with lots of water. In the morning drain off the water and rinse the beans and pot. Return to the pot or to a slow cooker. Add 8 cups of water, olive oil, veggies, broth, spices\seasonings tomatoes and jalapeno. Cook for 3-4 hours over low heat, stirring occasionally until beans are tender, adding water as needed; for slow cooker, cook over high for 6-8 hours or until beans are tender. Using a blender stick, roughly chop\puree the soup to your liking. Top with a fresh squeeze of lime juice and serve with desired garnishes.