1 tablespoon olive Oil2 red Onion1 red bell Pepper1 green bell Pepper4 cloves Garlic4 teaspoons ground Cumin16 ounces dried black Beans1 tablespoon Chipotle chile7 cups hot Water2 tablespoons Lime juice2 teaspoons sea Salt1/4 teaspoon black Pepper
In skillet, saute onion and bell peppers in olive oil. Add crushed garlic and cumin. Transfer to crockpot. Add to crock pot beans, chopped chipotle chile and hot water. Cover and cook on HIGH for 6 hours. After 6 hours, transfer 2 Cups of soup to blender and puree. Return pureed soup to crockpot. Add lime, salt and pepper. Serve hot with optional toppings: nonfat yogurt, sour cream, chopped tomatoes, fresh chopped cilantro.
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