Black Bean Soup

• olive oil↗1 tablespoon
• medium yellow onion, chopped↗1 1
• carrot, chopped↗1 1
• green bell pepper, chopped1⁄2 1⁄2
• garlic cloves, minced↗3 -4 3 -4
• (15 1/2 ounce) cans black beans, drained and rinsed↗2 2
• (14 1/2 ounce) can diced tomatoes, undrained1 1
• cups vegetable stock (homemade is better but canned will do)↗4 4
• bay leaves↗2 2
• teaspoon ground cumin↗1 1
• teaspoon dried thyme↗1 1
• teaspoon cayenne pepper, to taste↗1⁄4 - 1⁄2 1⁄4 - 1⁄2
• salt↗
• fresh ground pepper↗
• teaspoons fresh lemon juice↗2 2

Step-by-step instructions

1. 1

   In a large skillet, let the oil heat over medium heat.

2. 2

   Add in the onion, carrot, bell pepper, and garlic; cover and cook for about 5 minutes or until the veggies are softened.

3. 3

   Transfer veggie mixture to a 4-6 quart slowcooker.

4. 4

   Add in the beans, tomatoes with juice, vegetable stock, bay leaves, cumin, thyme, cayenne, salt and pepper; stir to mix.

5. 5

   Cover and cook on LOW for 8 hours.

6. 6

   Remove and throw away bay leaf; adjust seasonings to taste.

7. 7

   Add in lemon juice right before you are ready to serve.

8. 8

   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.