Recipe: South American Black Bean Soup (crock pot and blender)

SOUTH AMERICAN BLACK BEAN SOUP

"The flavor of this soup improves if made a day ahead."

1 tablespoon vegetable oil
2 onions, finely chopped
2 ribs celery, finely chopped
2 carrots, peeled and chopped
2 cloves garlic, minced
1 fine-chopped jalapeno pepper, optional
1 teaspoon dried thyme leaves
2 tablespoons cumin seeds
2 tablespoons dried oregano leaves
1 teaspoon salt
1 teaspoon cracked black peppercorns
1/4 teaspoon cayenne pepper
2 tablespoons tomato paste
6 cups vegetable broth
2 cans (15 ounces each) black beans, rinsed and drained
1/3 cup fresh lime juice
Fine-chopped cilantro, optional for garnish
Sour cream, optional for garnish
Salsa, optional for garnish

In a nonreactive skillet, heat oil over medium heat. Add onions, celery and carrots. Cook, stirring, 5 minutes until vegetables are softened.

Add garlic, jalapenos, thyme, cumin seeds, oregano, salt, peppercorns and cayenne. Cook, stirring, 1 minute.

Add tomato paste and stir to combine. Transfer contents of skillet to slow cooker. Add vegetable broth and beans and stir to combine.

Cover and cook on low 8 to 10 hours or on high 4 to 6 hours. Stir in lime juice.

In blender or food processor fitted with the metal blade, puree soup in batches. Spoon into individual bowls and garnish with cilantro and/or sour cream and salsa, if using.

Makes 6 servings
Adapted by Doug Blackburn of the Albany Times Union from 125 Best Vegetarian Slow Cooker Recipes by Judith Finlayson