Slow Cooked Black Bean Soup

Ingredients

• •1½ cups black beans
• •1 onion
• •4 Cloves garlic
• •1 jalapeno
• •1 bell pepper
• •1 tsp ground cumin
• •½ tsp chilli powder
• •14 oz tomatoes
• •2 cups vegetable stock
• •½ tsp salt
• •1 pinch pepper
• •½ juice of lime

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Method

From foodista.com — read the original

1. 1If using dried black beans, soak overnight, or for at least 8 hours in cold water.
2. 2Drain and rinse the beans and set aside.
3. 3Heat a large stock pot with 1 tbsp of olive oil over a medium heat. Dice the onion, green pepper and jalapeo, and mince the garlic.
4. 4Add the onion to the stockpot first and cook for 2-3 minutes until it begins to soften. Next add the green pepper and cook for another 5 minutes. Finally add the garlic and jalapeo and cook for another 2 minutes. At this point everything should be nice and soft.
5. 5Add in the cumin and chilli powder, stir everything to combine and cook for a few minutes until the spices are fragrant.
6. 6Add in the canned tomatoes, vegetable stock, beans, salt and pepper. Cover and simmer on a low heat for 1-2 hours, stirring occasionally.
7. 7When ready, the beans should be nice and soft, you can test this by removing one bean from the pan and squashing it between your fingers. It should be soft.
8. 8If you still feel the bean is a bit hard, keep simmering the soup.
9. 9Once the beans are cooked through, blend about 2/3 of the soup until smooth, then add back into the rest of the soup and stir, this will leave a bit of texture in the soup.
10. 10Add your preferred toppings and enjoy!