This soup is not only delicious and easy, but also full of fiber and vitamins. Pureeing a portion of the soup gives it a lovely creamy texture. As always, use organic ingredients whenever possible.
Ingredients
- 1 tbls. olive oil
- 1 yellow onion, chopped
- 1/2 c. corn
- 1/2 c. carrots, chopped
- 1/2 c. green pepper, chopped
- 3 cloves garlic, chopped
- 2 15 oz. cans black beans
- 15 oz. can fire roasted diced tomatoes
- 4 c. vegetable stock
- 1 tsp. cumin
- 1 tsp. thyme
- 1/2 tsp. cayenne
- 2 tsp. lime juice
- Cilantro and sour cream for garnish
Directions
Place all ingredients in 6 quart slow cooker and cook on low for 6-8 hours.
Puree 3 cups of finished soup and return to pot. Stir in lime juice just before serving. Garnish with chopped cilantro and sour cream.
I shared this post on Sunday Night Soup Night, Scrumptious Sunday, Savory Sunday, Nifty Thrifty Sunday, Monday Mania, Mangia Mondays, Meatless Mondays, Just Another Meatless Monday, Must Try Monday, Motivate Me Monday, I Love My Online Friends, Inspire Me Monday, The Gathering Spot, Fat Tuesday; Hearth and Soul, Frugal Tuesday, Tasty Tuesdays, Tuesdays at the Table, Handmade Tuesdays, Delicious Dishes, Penny Pinching Party, Frugal Days Sustainable Ways, Whole Food Wednesday, This Chick Cooks, What I ate Wednesday, Cast Party Wednesday, Simple Lives Thursday, Creative Juice, Your Green Resource, It’s a Keeper, Catch a Glimpse, Pennywise Platter, Fight Back Friday, Freaky Friday, Home and Family Friday, Foodie Friday, and at Simply Stacie’s Zuuzs Grand Spring Recipe Challenge.
Thank you for linking up to last weeks Foodie Friday! I’ve featured this recipe on today’s linky. http://homemaidsimple.blogspot.com/2012/05/foodie-friday-maple-syrup.html
I’m honored to be featured, Adelina. Thank you, and thanks for hosting every week!
Oh I just think this would be perfect on a crisp cool spring evening. Thanks for sharing this with the real food community at Whole Food Wednesdays.
Indeed, France!
My husband asked me to stop making soup for the summer but I am hoping for a cool day so I can make this.
I hope you found the chance to make it (and that your husband wasn’t disappointed!)
I have chosen this soup as one of my top 3 picks from Sunday Night Soup Night! I have tweeted it, pinned it and shared it on my Facebook page. It will be featured on Sunday Night Soup Night this coming Sunday. Thanks for linking up and I hope to see you again soon!
I’m honored to be featured; thanks so much, Debbie! Really love the concept of your party.
Lime juice sounds really interesting in this soup. Please share this on my foodie friday party today.
Yes, the lime does add such a nice twist! I just shared on Foodie Friday; thanks for the invite!
Oooo yummy, how can this not be tasty! Love the Mexican-inspired flavors, and only partially pureeing it is a great idea.Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!
Sounds great Kim! This should fit into my new elimination diet well!
That’s great, Ash! Can’t wait to hear the details!
I love the addition of vegetables to your black bean soup. it looks great!
I can’t help it; I’m a sucker for vegetables. They make everything taste better!
This looks amazing! I LOVE black bean soup and even though summer is almost here, I think I’ll be making this very soon!
Stopping by via the Delicious Dishes linky party! (I linked up a recipe for Porcupine Meatballs)
Glad to hear that, Alison. Thanks for stopping by!
I think it looks seriously delicious!!
Thanks, Lisa. The sour cream and cilantro really finish it off nicely.
Love beans, this sounds fantastic. Hope you’ll share it this week at The Gathering Spot @ MamalDiane.com
Would love to; thanks, Diane.