Black Bean Vegetable Soup Recipe

This recipe for Black Bean Vegetable Soup was submitted by Kim of The Soulicious Life in the Main Dish Category in the zuuzs Grand Spring Recipe Challenge! VOTE for this recipe here.

Black Bean Vegetable Soup

This soup is not only full of vitamins and fiber, but also has a deep, rich flavor. Pureeing a portion of it creates a creamy texture. It pairs extremely well with cheese quesadillas! Use organic ingredients whenever possible.

• 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 creme for garnish

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.

Promote your blog and showcase your recipe in zuuzs Grand Spring Recipe Challenge. The prizes include a $500 Gift Card as the Grand Prize and three $200 Gift Cards as the top Category prizes you can use to buy kitchen related wares. Submissions end on April 28th.