Black bean soup
Vegetarian (even vegan, I think) Black Bean Soup
Note: I typically double this because it’s good leftover or frozen.
1 onion, chopped
2 garlic cloves, minced
2 ribs of celery, chopped
1/2 red bell pepper, chopped
1.5 cups vegetable stock
1 tsp kosher salt
1 tsp ground cumin
2 15-ounce cans black beans, undrained
hot sauce to taste
juice of 1/2 a lemon or lime
Combine first 7 ingredients in a Crock Pot, plus half a can of beans. Cook on low for, you know, whatever (a few hours, probably even a whole workday would be okay). Using an immersion blender if you have one, or transferring the contents into a blender if you don’t, puree the cooked contents. It’s okay if it’s not 100% uniform. Add remaining beans and lemon juice. Leave in the Crock Pot until it’s all hot. Serve with whatever toppings you like, e.g., sour cream, salsa, cilantro, cheese, corn chips.
