Black beans, onions, bell pepper, garlic and broth all slow cooked for hours, hand blended until silky smooth then finished off with some pan roasted corn. I finish this soup off with some fresh cilantro.
2 cans black beans, rinsed & drained
1 onion, diced
1 red bell pepper, diced
4 cups vegetable broth (homemade if you have)
4 garlic cloves
2 tsp cumin (optional)
salt & pepper
1 cup corn
1 tsp olive oil
fresh cilantro for garnish
1. Place the beans, onion, bell pepper, broth, garlic and cumin into the slow cooker. Season with salt and pepper. Set to low for 6-8 hours.
2. Using a hand blender, puree the soup until smooth.
3. For the corn, in a small pan over medium high heat, add the oil and corn. Pan roast until the corn gets a slight “char” or golden brown. Season lightly with salt and pepper.
4. Spoon the soup into a bowl, add a scoop of the roasted corn and finish off with some rough chopped fresh cilantro.