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
  • Tags: soups

Ingredients

1 lb Black beans , dried
4 cup Vegetable broth
2 cup Water
3 clove Garlic , minced
1 medium Onion , diced
1 medium Bell pepper (red) , seeded and diced
1 medium Bell pepper (green) , seeded and diced
1 medium Bell pepper (yellow) , seeded and diced
1 whole Chipotle pepper , Chopped
1 tsp Salt (kosher) , or to taste
1/2 tbsp Chili powder
1/2 tbsp Cumin
Sour cream , optional garnish
Avacado , diced, optional garnish
Cliantro leaves , optional garnish
Lime wedges , optional garnish
Corn tortilla , strips, optional garnish
Tortilla chips , optional garnish

Directions

  1. 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.

  2. Bring to a boil, then boil for 2 minutes.

  3. Turn off the heat, cover the pot and allow the beans to sit for 1 hour.

  4. Drain the beans and rinse them with cold water.

  5. 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.

  6. At that time, add salt, chili powder, and cumin and stir.

  7. 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!)

  8. 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


Notes

Aug. 8, 2015, 6:49 p.m.
Too many pepper pieces Pepper pieces too big Could use more seasoning