Slow Cooker Black Bean Soup

http://ifttt.com/images/no_image_card.png

Ingredients

• 1 pound (390 grams) dried black beans, sorted and rinsed
• 1 large (150 grams) onion, coarsely chopped
• 1 medium (120 grams) green bell pepper, coarsely chopped
• 3 garlic cloves, minced
• 4 cups (880 grams) vegetable broth
• 1 tablespoon ground cumin
• 2 tablespoons chopped chipotle chiles in adobo sauce
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• 6 teaspoons light sour cream
• 1 small (110 grams) avocado, diced (about 3/4 cup)
• 6 fresh cilantro sprigs for garnish (optional)

Directions

1. Place beans in a large bowl or stock pot, adding water to cover by 2 inches. Soak for 12 hours; drain and discard water.
2. TIME-SAVING TIP: Don’t have 12 hours? To quick-soak beans, place beans in a stock pot and cover with water. Bring to a boil over high heat; reduce heat and simmer briskly for 5 minutes. Remove from heat; cover and let soak 1 hour. Drain and discard water.
3. Combine beans, onion, bell pepper and garlic in 4-quart slow cooker. Stir in broth and cumin. Cover and cook on low for 10 hours until beans are tender. Stir in chipotle, cilantro, lime juice and salt.
4. For a smooth, thick texture, blend mixture in slow cooker with an immersion blender for 30 seconds until desired consistency. Or, transfer in batches to a blender. Remove stopper in lid and cover with a kitchen towel (hot steam will cause the lid to pop off if not vented); blend until smooth.
5. Top each serving with 1 teaspoon sour cream, 2 tablespoons chopped avocado and a sprig of cilantro.

Source: Slow Cooker Black Bean Soup – MyFitnessPal

Image Credit: Slow Cooker Black Bean Soup

The post Slow Cooker Black Bean Soup appeared first on NUTRITIONCLUB.