Black Bean Soup
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- Cook Method: Slow Cooker
- Dish Type: Soup
- Temp: Medium-low
- Prep Time: 2.0 hour(s)
- Cook Time: 2.0 hour(s)
- Servings: 6
Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight OR add beans to a medium pot and cover with hot water.
Bring to a boil, then boil for 2 minutes.
Turn off the heat, cover the pot and allow the beans to sit for 1 hour.
Drain the beans and rinse them with cold water.
In a medium pot, add beans, vegetable broth, water, onions, bell peppers, and chipotle pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours.
At that time, add salt, chili powder, and cumin and stir.
Cover and continue simmering for another 30 minutes to 1 hour, until the liquid level is to your liking (anywhere from very thick to a thinner soup is fine!)
Taste for seasoning and add more of what it needs. Serve soup in a bowl with sour cream, extra diced bell pepper, avocado, cilantro, tortilla strips, and a lime wedge.
note: 1 lb dried black beans = 5.5-6.5 cup cooked black beans