Slow-Cooked Black Bean Soup

Name: Slow-Cooked Black Bean Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8 servings (1-1/2 quarts).
Ingredients: 2 cans (15 ounces each) black beans, rinsed and drained; 1 medium onion, finely chopped; 1 medium sweet red pepper, finely chopped; 4 garlic cloves, minced; 2 teaspoons ground cumin; 2 cans (14-1/2 ounces each) vegetable broth; 1 teaspoon olive oil; 1 cup fresh or frozen corn; Dash pepper; Minced fresh cilantro

Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy thanks to the slow cooker! —Angela Lemoine, Howell, New Jersey

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
4 garlic cloves, minced
2 teaspoons ground cumin
2 cans (14-1/2 ounces each) vegetable broth
1 teaspoon olive oil
1 cup fresh or frozen corn
Dash pepper
Minced fresh cilantro

Directions

In a 3-qt. slow cooker, combine the first six ingredients. Cook, covered, on low until vegetables are softened, 6-8 hours.
Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to slow cooker and heat through.
In a small skillet, heat oil over medium heat. Add corn; cook and stir, until golden brown, 4-6 minutes. Sprinkle soup with pepper. Garnish with with corn and cilantro.

Test Kitchen tips

This version of black bean soup is thinner than most. It's a great base recipe for different mix-ins like shredded chicken.

Experiment with more toppings like salsa, sour cream, hot pepper sauce or lime.

Nutrition Facts

3/4 cup: 117 calories, 1g fat (0 saturated fat), 0 cholesterol, 616mg sodium, 21g carbohydrate (3g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch.

Originally published as Slow Cooker Black Bean Soup in Simple & Delicious February/March 2019