Tuesday, April 11, 2017

slow cooker black bean soup... 8 hours

the goods:

1 white onion, chopped
2 red bell peppers, cored and chopped
2 carrots, peeled and chopped
5 garlic cloves, minced
1 jalapeno pepper, seeded and diced
4 cups vegetable stock
4 cans (15 ounces each) black beans, rinsed and drained
1 bay leaf
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons salt
1/4 teaspoon cayenne
toppings: chopped cilantro, shredded monterey jack cheese, diced avocado, sour cream, and hot sauce

Combine all the ingredients (minus the toppings) in the bowl of a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours. Remove the bay leaf. Using a potato masher, partially mash some of the beans to thicken the soup. Serve in bowls with desired toppings and quesadillas.

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