Black Bean Soup with Cumin Cremaourharvest.com/recipes/black-bean-soup-with-cumin-crema
Ingredients
- 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
Directions
- 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
- 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
- To make the cumin crema stir the ground cumin into the crème fraîche and season with salt and pepper, to taste
- Spoon dollop of cumin crema over each bowl and serve
Notes