Slow Cooker Black Bean Soup

This formula is just like the southwestern full cousin to my slow cooking utensil red beans and rice. similar to the strategy i take advantage of in this formula, you are doing NOT got to pre-soak your beans. Pre-soaking is such a pain, not as a result of it's tough. It’s not! however, I perpetually forget to try and do it the night before.

Ingredients

• 1 medium onion diced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 1 can diced tomatoes undrained (14.5 ounce)
• 3 celery stalks chopped
• 1 jalapeno pepper deseeded and diced
• 3 cloves fresh garlic minced
• 1 pound dry black beans rinsed
• 1 tsp salt or more to taste
• ½ tsp black pepper
• 1 tsp hot sauce I used Texas Pete
• 1 Tablespoon paprika
• 2 Tablespoon chili powder
• 2 tablespoons cumin
• 2 leaves bay
• 6.5 cups vegetable stock I used 6.5 cups water + 2 Tablespoons Better Than Bullion vegetable base. Omnivores: feel free to substitute chicken stock.
• Optional toppings suggestions: lime juice cilantro, green onions, diced avocado, tortilla chips, cheese, sour cream - the possibilities are endless!

Instructions

1. Place all ingredients (except for optional toppings) in the slow cooker, and cook on low for 10 hours.
2. One hour prior to serving: remove the bay leaves, and use a potato masher to go in and mash a few of the beans to thicken the texture.
3. Serve with desired toppings.more recipe click at here

source : apinchofhealthy.com

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