Name: Slow-Cooker Black Bean Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Black Bean Soup

1. 2 cans (15 ounces each) black beans, rinsed and drained -

2. 1 medium onion, finely chopped -

3. 1 medium sweet red pepper, finely chopped -

4. 4 garlic cloves, minced -

5. 2 teaspoons ground cumin -

6. 2 cans (14-1/2 ounces each) vegetable broth -

7. 1 teaspoon olive oil -

8. 1 cup fresh or frozen corn -

9. Dash pepper -

10. Minced fresh cilantro -

How to cook deliciously - Slow-Cooker Black Bean Soup

1. Stage

Combine the beans, onion, sweet pepper, garlic, cumin and vegetable broth in a 3-quart slow cooker. Cook on low for six to eight hours, covered, until the vegetables are soft. Editor’s tip: Don’t check or stir the soup until nearly the end of this cooking time. Lifting the lid lowers the temperature in your slow cooker, and your soup will take longer to cook as a result.

2. Stage

Puree the soup right in the slow cooker using an immersion blender. Alternatively, let the soup cool slightly and puree it in small batches in a conventional blender, then return the pureed soup to the slow cooker. Editor's Tip: If you use the blender method, the soup may need extra time in the slow cooker to return to serving temperature.

3. Stage

Heat the olive oil in a small skillet over medium heat. Add the corn and saute it for four to six minutes until it’s golden brown. Shake or grind a sprinkle of black pepper over the soup, then garnish it with the corn and cilantro.