4 cups chicken stock*
3 28 ounce cans of black beans
2 red bell peppers
1 jalapeño pepper (2 if you like really spicy soup)
1 medium large Vidalia onion
1 bulb of garlic (2 – 4 cloves if you’re not a garlic lover)
1-3 TBSP cumin, depending on your taste
1 TBSP ground black pepper
Rinse beans under cold water and empty into a large crock pot. Add chicken stock, finely
chopped peppers, shredded carrots, minced jalapeño, chopped onion and garlic (use food processor for faster prep time). Add cumin and black pepper. Mix all ingredients together. Cover and cook on high for 4 – 6 hours. Uncover and mix with immersion blender to desired consistency.
Crock pot temperatures vary so I would try the soup after 4 hours, before using the immersion blender. If you are satisfied with the texture, blend and enjoy. You can also leave the soup on “warm” in the crockpot once it is done until you are ready to eat.
Black bean soup freezes really well so I often make this large batch and freeze some so I don’t have to make it the next time I want it. If you’re not interested in freezing soup, cut the recipe in half.
*See homemade chicken stock recipe to make your own or choose a low sodium store made version but read labels carefully and avoid any that contain MSG.