Chicken Black Bean Soup Slow Cooker

Recipe

Bean soups--from sustaining Yankee bean to savory Italian minestrone--find favor all over the world. The note of cumin in this one gives it Indian overtones.

Yields: 4 servings

Prep Time: 0 hours 20 mins

Cook Time: 0 hours 25 mins

Total Time: 0 hours 45 mins

2 cans (19 ounces each) black beans, rinsed and drained (2 cups)

1 3/4 c. chicken broth

1 c. water

1 tsp. ground cumin

1/4 tsp. dried oregano

1/4 tsp. ground black pepper

large pinch of ground red pepper

1 tsp. olive oil

1/2 large red bell pepper, slivered, plus extra for garnish

1/2 large green bell pepper, slivered, plus extra for garnish

1/2 tsp. freshly grated lemon zest

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In a large, heavy saucepan, combine the beans, broth, water, cumin, oregano, black pepper, and ground red pepper. Cover and bring to a boil over high heat. Reduce the heat to low and simmer, stirring once or twice, for 15 minutes, or until the flavors are blended.
Meanwhile, in a small nonstick skillet, heat the oil over medium-high heat. Add the bell peppers, reduce the heat to medium, and cook, stirring frequently, for 4 to 6 minutes, or until softened.
Ladle half the soup into a food processor or blender, in batches if necessary, and process until smooth. Return the pureed soup to the saucepan. Add the lemon zest.
Ladle the soup into bowls and garnish each serving with some of the bell peppers.

If you'd like to make this soup with dried black beans instead of canned, place 1 pound of beans in a large pot with cold water to cover, and refrigerate overnight. Drain the beans, cover with fresh water, and simmer for 11/4 hours, or until tender, skimming the foam as they cook. You'll have enough for this recipe, plus leftovers for other dishes.

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