Black bean soup

crockpot soup, double for leftovers.

Yield: 6 servings
Community Recipe from

Ingredients

  • 1/2 pound(s) black beans dry
  • 1 whole(s) onion chopped
  • 1 bell peppers quartered
  • 1/2 box(es) vegetable broth
  • 3 carrots quartered
  • 3-4 new potatoes halved
  • 1 cup(s) salsa
  • 1 tablespoon(s) cumin
  • 2 teaspoon(s) chili powder
  • 2 clove(s) garlic sliced
  • dash(es) cayenne

Preparation

  1. Soak beans overnight, drain and rinse. Place beans, broth, vegetables, garlic and a cup or two of water in crock. Cook on high about 5 hours. Stir in salsa, and seasonings and add water if desired. cook additional hour or so. Blend about 2 cups of soup and add back or use hand blender for a few seconds.
December 2012

This recipe is a personal recipe added by drm0426 and has not been tested or endorsed by MyRecipes.

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