One of the great things about this soup is the use of the jalapeño peppers. If you like your soup nice and spicy, feel free to use a liberal amount of these little chopped gems. If you aren’t a big fan, use them sparingly, or not at all. You are the cook – you can decide what you want to use!
Vegetarian Black Bean Soup
Ingredients
- 10 ounces dry black beans 1-1/2 cups, rinsed and drained
- 8 cups water
- 1 medium onion chopped (1/2 cup)
- 1 fresh jalapeño chile pepper seeded and chopped*
- 3 cloves garlic minced
- 6 cups no-salt-added vegetable broth
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/2 cup chopped fresh cilantro or cilantro sprigs
- Lime slices or wedges
Instructions
- In a large pot combine beans and the 8 cups water. Bring to boiling; reduce heat.
- Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour.
- Drain and rinse beans.
- In a 4-quart slow cooker combine drained beans, onion, jalapeño, garlic, broth, cumin, chili powder, and salt.
- Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Use a potato masher to coarsely mash the beans.
- Top each serving with cilantro and serve with lime slices or wedges for squeezing.
Notes
*Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition
Calories: 37kcal
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