Black bean soup

Ingredients

For the soup

  • 6 c. chicken stock
  • 3 c. dried black beans, sorted and rinsed
  • 1/2 c. tomatillo salsa (salsa verde)
  • 1/2 c. frozen corn
  • 1 medium red or green bell pepper, diced
  • 1 small red onion, diced
  • 3 cloves garlic, minced
  • 3 T fresh cilantro, chopped
  • freshly-squeezed juice from 1/2 of a lime
  • 1 t. salt
  • 1 t. cumin
  • 1/2 t. chili powder
  • 1/2 t. smoked paprika
  • 1/4 t. cayenne pepper

For toppings

  • chopped avocado
  • fresh cilantro
  • sliced green onions
  • crumbled cotija cheese
  • crushed tortilla chips

Instructions

  1. Combine all soup ingredients in a slow cooker and stir to mix. Cook on high heat for 4 hours. Taste a bite and add salt if needed. If beans are tender and soup is done, change heat to low or warm. When you are ready to eat, top with chopped avocado, fresh cilantro, sliced green onions, crumbled cotija cheese and crushed tortilla chips.
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