Spicy Slow Cooker Black Bean Soup

theveganfarmer.com bl bean soupEmme has been up since dark o’clock.  Which left me with plenty of time to concoct this recipe and get it cooking.  All before 8 a.m.  And since it is a dreary and drizzly day, I thought I’d add a little spice. This soup is precisely what I needed today.

What You’ll Need

olive oil

1/2 chopped onion

chopped bell pepper- about a cup

1 TBSP minced garlic

1/2 TBSP cumin

1 C dry black beans

1/2 TBSP Chipotle chili powder

3 TBSP roasted cherry tomatoes in oil- I used cherry tomatoes from our garden we roasted and canned.

3 C water

salt and pepper to taste

Saute the onion and pepper 5-6 minutes, until soft.  Add the garlic and cumin and cook for another minute.  Transfer to your slow cooker.  Add the beans, water, tomatoes, and Chipotle powder.  Cook on low 3-5 hours.  Once it’s done, add salt and pepper to taste, ladle into bowls, and top with Daiya cheddar cheese.  Serve with cornbread and enjoy!