Categories: Soup

Ingredients

• Olive oil
• 1 medium yellow onion, chopped
• 1 medium green bell pepper, chopped into 1 in pieces
• 7 garlic cloves, minced
• 1 pound dried black beans, rinsed and drained
• 5 cups water
• 3 cups vegetable broth
• 2 4-oz cans chopped green chiles, undrained
• 1 tbsp ground cumin
• 1 tsp dried thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 dried bay leaves
• 1/2 cup sour cream
• 1/2 medium red bell pepper, finely chopped
• 1/2 medium white onion, finely chopped
• 1/4 cup chopped cilantro

Directions

1. Add oil to a 5-quart slow cooker and turn it to the highest setting. Stir in yellow onion and cook 5 minutes. Add green bell pepper, garlic, beans, water, vegetable broth, chlies, cumin, thyme, salt, pepper, and bay leaves. Cover and cook on high at least 8 hours.

2. Remove bay leaves. Before serving, blend with a hand mixer until the mixture is thick, with beans, onion, and peppers visible

3. Ladle into soup bowls and top each serving with sour cream, red bell pepper, and white onion. Sprinkle with cilantro.

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