- Servings: 6
|1 Tbsp||Olive Oil|
|1||Green Bell Pepper|
|1 lb||Dry Black Beans|
|3 cup||Vegetable Broth|
|1× 7-oz can||Diced Green Chilies|
|⅓ cup||Low-fat Sour Cream or Nondairy Soy Sour Cream|
|½||Red Bell Pepper, diced|
|½||White Onion, diced|
|3 Tbsp||Fresh Cilantro, finely chopped|
Add olive oil to crock pot and turn on highest setting. Chop yellow onion and stir into olive oil. Cover and let cook while you chop bell pepper into 1 inch chunks. Stir in bell pepper. Using a garlic press, crush garlic cloves directly into crock pot. Stir and cover. Rinse black beans in a colander. Add to crock pot along with water, broth, chilies, cumin, thyme, salt, pepper, and bay leaves. Cover and cook on high at least 8 hours.
Before serving, partially puree soup with a hand mixer or submersible hand held blender. Mix until thick, but still with chunks of beans, onions and peppers visible. Ladle into 6 soup bowls. Top each bowl with a dollop of sour cream (about 1 tablespoon), 1 teaspoon diced red bell pepper, 1 teaspoon diced white onion, and a sprinkling of finely chopped, fresh cilantro (about half a tablespoon).
On a chilly day, nothing warms the house like the smell of the crock pot simmering all day long. Plop these ingredients in crock pot after breakfast, and don't worry the rest of the day about "what am I going to do for dinner?" This recipe is particularly easy, because you can use dried beans without soaking them and this recipe allows you to start cooking right away, and chop the vegetables as you go.