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
- 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
- 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.