No-Soak Black Bean Soup
(from Blossom’s recipe box)
Source: photocopy from a magazine?
Prep time: 20 minutes
Cook time: 480 minutes
Serves 8 people
Categories: Soup
Ingredients
- Olive oil
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, chopped into 1 in pieces
- 7 garlic cloves, minced
- 1 pound dried black beans, rinsed and drained
- 5 cups water
- 3 cups vegetable broth
- 2 4-oz cans chopped green chiles, undrained
- 1 tbsp ground cumin
- 1 tsp dried thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 2 dried bay leaves
- 1/2 cup sour cream
- 1/2 medium red bell pepper, finely chopped
- 1/2 medium white onion, finely chopped
- 1/4 cup chopped cilantro
Directions
-
Add oil to a 5-quart slow cooker and turn it to the highest setting. Stir in yellow onion and cook 5 minutes. Add green bell pepper, garlic, beans, water, vegetable broth, chlies, cumin, thyme, salt, pepper, and bay leaves. Cover and cook on high at least 8 hours.
-
Remove bay leaves. Before serving, blend with a hand mixer until the mixture is thick, with beans, onion, and peppers visible
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Ladle into soup bowls and top each serving with sour cream, red bell pepper, and white onion. Sprinkle with cilantro.