Ingredients
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1 tablespoon olive oil
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1 medium yellow onion, chopped
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3 -4 garlic cloves, minced
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2 (15 1/2 ounce) cans black beans, drained and rinsed
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1 (14 1/2 ounce) can diced tomatoes, undrained
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4 cups vegetable stock (homemade is better but canned will do)
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2 bay leaves
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1 teaspoon ground cumin
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1 teaspoon dried thyme
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1/4-1/2 teaspoon cayenne pepper, to taste
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salt
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2 teaspoons fresh lemon juice
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fresh ground pepper
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1 carrot, chopped
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1/2 green bell pepper, chopped
Instructions
- In a large skillet, let the oil heat over medium heat.
- Add in the onion, carrot, bell pepper, and garlic; cover and cook for about 5 minutes or until the veggies are softened.
- Transfer veggie mixture to a 4-6 quart slowcooker.
- Add in the beans, tomatoes with juice, vegetable stock, bay leaves, cumin, thyme, cayenne, salt and pepper; stir to mix.
- Cover and cook on LOW for 8 hours.
- Remove and throw away bay leaf; adjust seasonings to taste.
- Add in lemon juice right before you are ready to serve.
- To thicken soup, puree about 2 cups (or up to one-half) of soup solids by using an immersion blender right in the cooker or take out soup solids and tranfer to a blender or food processor; return puree to slow-cooker.