It’s getting to be soup season, and Making Thyme for Health has an easy recipe for black bean soup. You could serve this alone, as an appetizer, or as part of a larger meal.
- 2 cups or 1 pound dried black beans, soaked overnight and rinsed*
- 1 (14.5 ounce) can crushed fire roasted tomatoes (such as Muir Glen)
- 1 bell pepper, cored and diced
- 2 jalapenos, cored and diced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 tsp oregano
- 3 tsp chili powder
- 3 tsp cumin
- 3 tsp chipotle chili powder*
- 1 Tbsp vegan Worcestershire (such as Annie’s)
- 2 bay leaves
- 4 cups vegetable broth (orignal recommend Better Than Bouillon for the best flavor. If you’re not vegan then you can use chicken or beef broth)
- suggestions toppings: diced avocado, chopped cilantro, diced green onions
- Place all ingredients into the slow cooker, stir together, and cook on high for 8-10 hours. Remove bay leaves at end of cooking.
- Scoop out several cups of the soup into a bowl or large measuring cup and blend with an immersion blender until pureed. Alternatively, you can blend it in a regular blender but be sure to allow it to cool beforehand. Once it’s pureed, add it back to the slow cooker and stir together.
- Serve warm in separate bowls and top with avocado, cilantro, and green onions.
*If you want to skip soaking the beans, be sure to rinse them and add an additional 2 cups water to the slow cooker prior to cooking.
*You could also use 2 Tbsp adobo sauce (from a can of chilis in adobo sauce).