Slow Cooked Black Bean Soup Recipe

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained1 medium onion, finely chopped1 medium sweet red pepper, finely chopped4 garlic cloves, minced2 teaspoons ground cumin2 cans (14-1/2 ounces each) vegetable broth1 teaspoon olive oil1 cup fresh or frozen cornDash pepperMinced fresh cilantro

Preparation

In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low 6-8 hours or until vegetables are softened.

Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to slow cooker and heat through.

In a small skillet, heat oil over medium heat. Add corn; cook and stir until golden brown, 4-6 minutes. Sprinkle soup with pepper. Garnish with corn and cilantro.