Hearty Vegan Black Bean Soup

Guest author: Chef Jill Houk
Website: Centered Chef Food Studios

Hearty Vegan Black Bean Soup
Just 10 minutes of prep in the kitchen, then you can head to work while the soup cooks without you! Make a double batch so you have leftovers to freeze.

Makes 8 servings.

Ingredients
2 tablespoons extra virgin olive oil
1 small yellow onion, chopped
1 medium red bell pepper, chopped
1/2 cup cooked ham or smoked turkey, optional
4 garlic cloves, minced
2 teaspoons ground cumin
1 16-ounce package dried black beans, picked through for stones and rinsed well

5 cups water
1-2 tablespoons fresh lime juice
salt and ground black pepper

Garnishes
1 cup plain nonfat yogurt
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro

Method
Heat extra virgin olive oil in a skillet over medium heat. When oil is warm (about 30 seconds later), add onion, pepper and optional ham or turkey. Cook until the vegetables are soft and beginning to brown, about 8 minutes.

Add garlic and cumin. Stir 1 minute.

Transfer mixture to 6-quart slow cooker. Add beans and water. Cover and cook on low until beans are very tender, about 6 hours.

Working in batches, transfer half of the bean mixture to blender or food processor and puree until smooth. Return puree to remaining soup in slow cooker and whisk to blend. Stir in lime juice to taste. Season to taste with salt and pepper.

Ladle soup into bowls. If desired, spoon a teaspoon of yogurt into each bowl, sprinkle with tomatoes and cilantro and serve.