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.
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

TOTAL TIME: Prep: 15 min. Cook: 6 hours YIELD: 8 servings.

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

1. In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low 6-8 hours or until vegetables are softened.
2. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender. Return to slow cooker and heat through.
3. 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 corn and cilantro.

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.

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