Prep Time: 15 mins
Total Time: 6 hours
Makes: 8 servings
1 lb black beans, dried, rinsed
1 onion, sweet, chopped
1 bell pepper, red, chopped
4 cloves garlic, minced or pressed
4 cup vegetable broth, low sodium
1 cup salsa, prepared
1 Tbs chili powder
2 tsp cumin, ground
2 bay leaves
salt, to taste
2 avocados, ripe, chopped
Place beans in a large pot or bowl and cover with water - soak overnight. Prep time does not include soaking time. Drain and rinse. NOTE: If you use an instant pot, overnight soaking is not necessary. Directions in notes.
Chop pepper and onion. Mince garlic.
Add all ingredients to slow cooker pot and stir to combine. Cover and set on high for 6 hours.
Stir mixture occasionally during cooking.
Once beans are tender, add half of the mixture to a blender and process until smooth. Return to pot and stir into soup.
Salt to taste. Serve garnished with avocado.
INSTANT POT DIRECTIONS: Add all ingredients [except avocado] to instant pot and set on high pressure for 60 minutes. Follow directions for blending and serving.
Recipe Source: Living Plate RX Meal Plans