Makes 8 (1-cup) servings; prep time 15 minutes, cook time 6-8 hours if using a slow cooker, 45 minutes if stovetop.
Ingredients:
- 1 pound dry black beans, rinsed (OR 16oz canned black beans if not using a slow cooker)
- 1/2 yellow onion, diced
- 1/2 jalapeño pepper (if desired!), seeded and chopped
- 1 red bell pepper
- 1 teaspoon minced garlic (2 cloves)
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 5.5 cups of water
- 1.5 tablespoons salt
Directions:
1. Place all ingredients in a slow cooker.
2. Cover and cook on low for 6 to 8 hours or on high for 4-6 hours. If you do not have a slow-cooker, combine all ingredients and heat over low-medium flame for about 45 minutes or until beans are softened.
3. Enjoy as is OR remove the bay leaf and purée the soup using an immersion blender or similar.
Add cheese or avocado as garnish!
Estimated Nutrition info (soup only): 200 calories, 1g fat, 12.5g protein, 35g carbs, 9g fiber.
[Adapted from "The Super Easy Vegan Slow Cooker Cookbook" by Toni Okamato]