1tablespoonadobo sauce from can of chipotle peppers
3clovesgarlicminced
1tablespooncumin
2teaspoonschili powder
1teaspoonsmoked paprika
¾teaspoonkosher salt
6cupsvegetable broth
1smalllimejuiced
fresh chopped cilantrofor serving
Instructions
Rinse and sort the black beans, removing any pebbles or debris.
To a 4-quart or larger slow cooker add the rinsed black beans, onion, bell pepper, jalapeno, frozen corn, chipotle pepper, adobo sauce, garlic, cumin, chili powder, smoked paprika, and salt. Stir well to combine.
Stir in the vegetable broth. Put the slow cooker lid in place. Adjust heat to "high" and cook for 6 to 8 hours, or under the beans are very tender.
Once the beans are very soft, use an immersion blender to puree about one-third of the soup, or transfer one-third of the soup to a blender. If using a blender, blend the soup in batches. Be careful to not fill more than half the blender at a time, as the hot soup can build up pressure. Return the pureed soup to the crock pot.
Stir in the lime juice and serve garnished with fresh cilantro. Enjoy!
Video
Notes
Soaking black beans: The black beans do not need to be soaked before adding them to the slow cooker. However, if you prefer soaking beans (it can make them easier to digest), the instructions will remain the same but the soup will cook a little more quickly.
Chipotle chili peppers: Choose one small can of chipotle chili peppers canned in adobo sauce. Add more or less of the peppers and adobo sauce per spice preferences. This soup is gently spicy as-is.
Leftoversand reheating: Keep refrigerated in a closed container for 3-4 days for best quality. Cover and reheat on the stove over medium heat until warmed through, stirring occasionally, or reheat in the microwave.
Freezing: This freezes well for up to 3 months. Let the soup cool to room temp before transferring to freezer-safe containers. Leave at least half an inch of space at the top of each container.