Southwestern Black Bean Soup
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- Salt and black pepper, to taste
- Fresh cilantro, for serving
- Lime wedges, for serving
Instructions
- Add the black beans, corn, diced tomatoes with green chilies, onion, red bell pepper, and garlic to the slow cooker.
- Pour in the vegetable broth, then stir in the cumin, chili powder, salt, and black pepper.
- Cover and cook on low for 6 to 7 hours until the vegetables are soft and the flavors have blended.
- Taste and adjust salt or pepper if needed.
- Ladle into bowls and top each serving with fresh cilantro and a squeeze of lime.
Notes
If the soup seems too thick after cooking, stir in a splash of extra broth to reach your preferred consistency. The lime at the end brightens the spices, so do not skip it. Leftovers keep well in the fridge for three days and reheat easily on the stove with a little added water.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife