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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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There are several BBS recipes but this one is slightly different and my family's favorite. Made in the slowcooker. Ingredients:
1 tablespoon olive oil |
1 medium yellow onion, chopped |
1 carrot, chopped |
1/2 green bell pepper, chopped |
3 -4 garlic cloves, minced |
2 (15 1/2 ounce) cans black beans, drained and rinsed |
1 (14 1/2 ounce) can diced tomatoes, undrained |
4 cups vegetable stock (homemade is better but canned will do) |
2 bay leaves |
1 teaspoon ground cumin |
1 teaspoon dried thyme |
1/4-1/2 teaspoon cayenne pepper, to taste |
salt |
fresh ground pepper |
2 teaspoons fresh lemon juice |
Directions:
1. In a large skillet, let the oil heat over medium heat.
2. Add in the onion, carrot, bell pepper, and garlic; cover and cook for about 5 minutes or until the veggies are softened.
3. Transfer veggie mixture to a 4-6 quart slowcooker.
4. Add in the beans, tomatoes with juice, vegetable stock, bay leaves, cumin, thyme, cayenne, salt and pepper; stir to mix.
5. Cover and cook on LOW for 8 hours.
6. Remove and throw away bay leaf; adjust seasonings to taste.
7. Add in lemon juice right before you are ready to serve.
8. To thicken soup, puree about 2 cups (or up to one-half) of soup solids by using an immersion blender right in the cooker or take out soup solids and tranfer to a blender or food processor; return puree to slow-cooker.
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