Black Bean Soup

Serves 6
Total time: 1 hr 15 mins

Ingredients:

• 2 tbsp vegetable oil
• ¾ cup diced onion
• ¾ cup diced celery
• ½ cup diced carrot
• ¼ cup diced green bell pepper
• 2 tbsp minced garlic
• 4x 15 oz cans black beans
• 4 cups chicken stock
• 2 tbsp apple cider vinegar
• 2 tsp chili powder
• ½ tsp cayenne pepper
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp hickory liquid smoke

Garnish:

• shredded Monterey jack and cheddar cheese blend, blend
• chopped green onion, sour cream

Directions:

1. Heat oil in a large saucepan – medium to low heat
2. Add to pan:
1. Onion
2. Celery
3. Carrot
4. Bell pepper
5. garlic
3. Simmer slowly for 15 minutes – onions should be clear
4. **Don’t burn the garlic**
5. Strain & rinse canned beans in cold water
6. Puree until smooth:
1. 3 cups of strained beans
2. 1 cup of chicken stock

7. Combine in the slow cooker all ingredients
8. Cook 4-5 hours on high
1. On low for 8-10 hours

 

Variations:

Vegetarian:

Use extra onion and green pepper instead of celery and carrots. Use vegetable broth to keep it vegetarian, and omit the liquid smoke. Add extra cumin.