Black Bean Soup


  • 1 green pepper diced
  • 1 red pepper diced
  • 2 red onions diced
  • 2 Tablespoons olive oil
  • 2 cloves garlic
  • 1 bag dried black beans
  • 2 chopped chipotle peppers
  • 2 teaspoons cumin


  1. I diced 1 green pepper and I red pepper and 2 medium sized red onions, and sauteed them in some olive oil. Let them get soft and add 2 cloves of chopped garlic. (I did not add any salt and pepper at this point. Usually I season as I go, but I waited until the soup was finished to season. I had read on the original recipe not to and I do as I am told.)
  2. I rinsed a bag a dried black beans and dumped them in the slow cooker.
  3. Add the sauteed vegetables. I added 2 chopped chipotle peppers and a generous shake or two of cumin, maybe 2 teaspoons? Cover the soup with 7 cups of very hot water. Put the top on and let it cook on high for 6 hours. Or until the beans are tender. When the beans have softened, take half of the soup out and puree in the blender. This would be a perfect chance to use an immersion blender if I had one. (Did you get that mom?) Add the puree back to the pot and seasoned well with salt and pepper. This soup needs a lot of salt. I also added the juice of one lime to brighten up the flavor. Now comes the fun part. You could top this soup with just about anything. I was in a hurry last night so ours just had some sharp cheddar cheese on top. And there may be some sour cream hiding under the cheese. Just maybe. It was light at least. But some guacamole would be great on top or some chopped cilantro, fresh salsa, or corn salsa.


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