CrockPot Black Bean Soup

The recipe for Black Bean Soup was easy to follow, and I had everything I needed for it already in my pantry and fridge – and I’m betting you do, too. This came out better than I expected!  The texture was both chunky and smooth after I used my immersion blender (you can put your soup in the blender or food processor and pulse lightly, or even use a potato masher to get your desired consistency.)

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 carrot, chopped
• 1/2 green (I used red) bell pepper, seeded and minced
• 2 garlic cloves, minced
• 2 cans (15.5-ounces each) black beans, drained and rinsed
• 1 can diced tomatoes, left undrained
• 4 cups stock (I used less, probably closer to 3 cups)
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• salt and pepper
• 2 teaspoons fresh lemon juice (optional)

1. Heat oil in a large skillet over medium heat. Add the onion, carrot, bell pepper, and garlic; cover and cook until softened, about 5 minutes.
2. Transfer the cooked vegetables to a slow cooker, add the beans, tomatoes and their juice, stock, bay leaves, cumin, thyme, and cayenne, and season with salt and black pepper. Stir to combine. Cover and cook on LOW for 8 hours.
3. Remove and discard the bay leaves and taste to adjust the seaosonings.  Just before serving, stir in the lemon juice, if using. To thicken, puree at least 2 cups or up to one half of the soup solids with an immersion blender used right in the CrockPot, or ladled into a regular blender or food processor and returned to the CrockPot.  Serve hot.

Explore, experiment, enjoy! — Dana

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To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!