It's a challenge to make a spicy black bean soup that doesn't taste like chili! Ease up on the chili powder, as a little extra broth, break out the crock pot and get ready to enjoy a soup that works great as a main dish or a side.
- 1.5 pounds dried black beans rinsed and soaked overnight in water (makes approximately 9 cups once soaked)
- 2 cups corn kernels
- 4 cloves garlic, minced
- 8 cups vegetable broth
- 3 cups tomatoes, diced
- 1 onion, diced
- salt and pepper, to taste
- 1 TBSP chili powder
- 1 tsp cayenne pepper
- 2 TBSP olive oil
How To Cook It
1) Put beans, corn, garlic, broth, tomatoes, and spices into your crock pot.
2) Meanwhile, heat a skillet, add the olive oil, and sauté onions until they're translucent and lightly browned.
3) Add the cooked onions to the crock pot with the other ingredients.
4) Cook the soup mixture on low for 8 hours.
5) Garnish individual bowls with your fav. homemade guacamole and fresh cilantro. Guac makes the soup smooth and creamy (not to mention extra delicious) when stirred in, so enjoy!