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.