Ingredients
1white onion,large, or yellow onion, chopped
2red bell peppers,cored and chopped
2carrots,chopped
5garlic cloves,minced
2jalapeno peppers,seeded and diced
4cupsvegetable stock
60ozblack beans,4 cans, rinsed and drained
1bay leaf
2tspground cumin
2tspchili powder
2tspkosher salt
½tspcayenne
fresh cilantro,chopped
corn tortilla chips,crumbled
avocados,diced
sour cream
cheese,shredded
Preparation
Combine the onion, bell peppers, carrots, garlic, jalapenos, vegetable stock, black beans, bay leaf, ground cumin, chili powder, salt, and cayenned in the bowl of a slow cooker, and stir to combine.
Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours, until all of the vegetables are cooked and tender.
Remove the bay leaf.
Serve the soup warm, garnished with toppings, if desired, and enjoy!
