Name: Black Bean Soup
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Ingredients: 1 onion, diced; 1 red bell pepper, seeded and diced; 1 green bell pepper, seeded and diced; 2 carrots, diced; 1 poblano pepper, seeded and chopped; 1 jalapeño, seeded and diced; 3 garlic cloves, minced; 4 (15-ounce) cans black beans, drained and rinsed; 1 (14-ounce) can fire-roasted diced tomatoes; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon cayenne pepper; 1 teaspoon dried oregano; 1 tablespoon smoked paprika; 1 tablespoon chili powder; 1 tablespoon ground cumin; 2 bay leaves; 4–5 cups vegetable broth; To serve Lime wedges; Shredded mozzarella cheese Sour cream; Tortilla chips

Black Bean Soup

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5 from 1 review

The ﬁery addition of poblano peppers and jalapeños ratchets up the heat index of this soup, which is soothingly tempered by the smooth sour cream topping. If you’re up to the challenge, leave the seeds in the peppers when you chop them for an even spicier touch.

Author: Addie Gundry
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Yield: Serves 8
Category: Soups

Ingredients

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- 1 onion, diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 2 carrots, diced
- 1 poblano pepper, seeded and chopped
- 1 jalapeño, seeded and diced
- 3 garlic cloves, minced
- 4 (15-ounce) cans black beans, drained and rinsed
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 bay leaves
- 4–5 cups vegetable broth
To serve
- Lime wedges
- Shredded mozzarella cheese Sour cream
- Tortilla chips

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Instructions

In a 6-quart slow cooker, combine the onion, bell peppers, carrots, poblano, jalapeño, garlic, black beans, tomatoes, salt, black pepper, cayenne, oregano, paprika, chili powder, cumin, bay leaves, and broth. Stir to combine.
Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours.
Just before the end of cooking, remove the bay leaves and mash up some of the beans.
Ladle into bowls and serve with limes, mozzarella, sour cream, and tortilla chips.

Find it online: https://foodgardening.mequoda.com/recipe/black-bean-soup/