I love bean soups. They are flavorful, economical and versatile. This easy slow-cooker version has a fresh taste, thanks to the last-minute addition of salsa.
Black Bean Soup
Yields 6 main course servings
1-medium onion, rough chopped
1-medium-size green bell pepper, rough chopped
12-ounce package baby carrots
1-large jalapeño, halved and seeded
16-ounce package dried black beans
6-cups vegetable broth or water
28-ounce can crushed tomatoes
1-Tablespoon ground cumin
1-cup fresh salsa
Salt and pepper to taste
1 lime, cut into 6 wedges
1/3 bundle of cilantro, chopped
Vegan sour cream, if desired
Place onion, bell pepper, carrots, jalapeño and garlic into a food processor and process until nearly smooth. Transfer vegetable mixture into a 6-quart slow cooker. Add beans, broth or water, crushed tomatoes and cumin. Cover and cook on high until beans are very tender, about 3 hours.
Transfer half of the cooked beans to a food processor along with a little of the broth; process until smooth. Return purée to slow cooker and stir in salsa. Add salt and pepper to taste.
Serve soup with lime wedges, cilantro, vegan sour cream and additional salsa as desired.
This soup is even better the next day, and freezes well.
Click here to learn my method for preserving leftover cilantro.