Chipotle Black Bean Soup ( Crock Pot Recipe )

The instructions on the cooking of the beans has varying times. Deb’s were done in 2 hours 45 minutes, mine were done in more like 4 hours. The original recipe called for 6 hours. I suggest checking yours after 3 hours, but plan for more cooking time if necessary.

Yield: 6 servings

Ingredients:
1 tablespoon olive oil
2 medium-size red onions, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
4 teaspoons ground cumin
1 16-ounce package dried black beans
1 tablespoon chopped chipotle chiles from a can (use less if you prefer less heat)
7 cups hot water (tap water is fine)
2 tablespoons fresh lime juice
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper

Optional toppings:
sour cream
greek yogurt
crema or creme fraiche
avocado

Directions:
Heat olive oil in large skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about eight minutes. Add garlic and cumin; stir one minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 3 hours, but longer if necessary. [See note up top.]

Transfer four cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Adjust seasonings to taste. Ladle soup into bowls. Serve with desired toppings.

http://www.erinsfoodfiles.com/2012/01/chiptole-black-bean-soup.html

For more recipes visit Businessplansshop.com

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