Black Bean Soup with Cumin Crema

  • Serves: 2
  • Cook Time: 30 minutes
  • 1 tablespoon Olive Oil
  • 2 Onion (chopped)
  • 1 Red Bell Pepper (chopped)
  • Green Bell Pepper (chopped)
  • 4 cloves Garlic
  • 7 teaspoon Ground Cumin
  • 16 ounce Dried Black Beans
  • 1 tablespoon Chipotle Chiles (chopped)
  • 7 cup Hot Water
  • 2 tablespoon Fresh Lime Juice
  • 2 teaspoon Coarse Kosher Salt
  • 1/4 teaspoon Ground Black Pepper
  • 1 cup Crème Fraîche
  1. Heat olive oil in large skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about eight minutes. Add garlic and 4 teaspoons of cumin; stir one minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 3 to 4 hours
  2. Transfer two cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Adjust seasonings to taste; we found we needed more salt. Ladle soup into bowls
  3. To make the cumin crema stir the ground cumin into the crème fraîche and season with salt and pepper, to taste
  4. Spoon dollop of cumin crema over each bowl and serve