Black Bean Soup | Lunch

You can use the leftover red onion from this spicy recipe to make Fajita Chili


2 tablespoons olive oil 1/2 green bell pepper, diced

1/2 red bell pepper, diced

1/2 red onion, sliced

2 cloves garlic, minced 2 (15-ounce) cans black beans, drained and rinsed 2 teaspoons cumin seeds, minced 1 teaspoon chipotle powder 1 teaspoon salt 4 cups Vegetable Broth 1/4 cup chopped cilantro


1. In a sauté pan, heat the olive oil over medium heat, then sauté the bell peppers,

onion, and garlic for 2–3 minutes.

2. In a 4-quart slow cooker, add the sautéed vegetables, black beans, cumin, chipotle powder, salt, and Vegetable Broth. Cover, and cook on low for 6 hours.

3. Let the soup cool slightly, then pour half into a blender. Process until smooth, then pour back into the pot. Add the chopped cilantro, and stir.

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