7-Ingredient Crock-Pot Black Bean Soup

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7-Ingredient Crock-Pot Black Bean Soup

Ingredients

• 3 cups dried black beans soaked*
• 1 TB extra virgin olive oil this little addition isn't counted in the "7." Coconut oil or butter will also work just something to grease the pan and veggies.
• 1 yellow onion medium, chopped
• 1 red bell pepper chopped
• 4 garlic cloves minced
• 1 TB salt reduce this amount if you plan to use broth and your broth includes salt
• 8 cups chicken broth or vegetable broth, or a combo of water and broth
• 1/2 cup chopped fresh cilantro
• 1 lime juiced (optional)

Instructions

1. In a large skillet, over medium-high heat, heat the olive oil. Add the chopped onion and red pepper. Saute the vegetables for 4-5 minutes, just until the onions are translucent. Add the minced garlic and stir for 1 minute, until the garlic is fragrant.
2. Pour the black beans into the crock-pot, followed by the the pepper and onion mixture. Add the salt and broth. Stir the soup ingredients to combine. Cook the soup in the crock-pot for 8 hours on low or 4 hours on high.
3. Once the soup is done (the beans are soft), stir in the 1/2 cup of cilantro. Originally, the recipe called for adding the cilantro before cooking the soup, but I've found the best flavor comes from adding the cilantro after cooking the soup. If you'd like, stir in the juice from one lime, too. 
4. Serve warm with fresh cilantro, sour cream, rice, tomatoes, cheese, avocado, or salsa--this is where lots of additional flavor will come from. The soup alone is very basic and meant to be served with toppings. You can also drain a portion of the beans to use for nachos, quesadillas, or tacos.

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