Fall is officially here! I love fall, I love soup, and I love using my crock pot! This soup is a perfect way to welcome fall back to your home. It is so yummy. If you like spice, go for the extra chipotle chiles; if you aren’t such a fan, go with the 1 tablespoon like the recipe calls
for. Either way, I hope you love it like I did! Also, we have been stretching out our leftovers by adding brown rice (pictured) and sausage!
- 1 tablespoon olive oil
- 2 red onions, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 4 teaspoons ground cumin
- 1 16-ounce package dried black beans (I soaked my beans over night, the night before, in about 4 inches of water)
- 1 tablespoon chopped canned chipotle chiles (I used a lot more than 1 tablespoon! Like almost the whole can! It wasn’t too hot. It was spicy, and had a really nice chipotle flavor. For those of you who can take some heat.)
- 7 cups hot water
- 2 tablespoons fresh lime juice
- 2 teaspoons coarse salt
- 1/2 teaspoon ground black pepper
- Chopped fresh cilantro for topping
- Sour cream or plain yogurt for topping (optional)
- Grated cheddar cheese for topping (optional)
- Avocado for topping (optional)
1. Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on low until beans are very tender, about 10 hours (or you could cook on high for 6 hours). Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.
2. Ladle soup into bowls. Spoon dollop of sour cream (or plain yogurt would work well, too) into each bowl. Sprinkle with cheese and cilantro and serve.