Hot & Spicy Black Bean Soup (Vegan)

April 14, 2001

2 19 oz. cans black beans rinsed and drained

3 C. veggie broth

1 15 oz. can diced tomatoes w/ green chiles

2 Tb. minced garlic

1 lg onion, chopped

1 jalapeno, seeded and minced

1 chipotle in adobo sauce, minced

1/4 of a habanero, seeded, and minced

2 bay leaves

1/2 C. fresh chopped fresh cilantro plus extra for garnish

1 Tb. mexican oregano

1 tsp. cumin

1 tsp. smoked bittersweet paprika

couple shakes of hot sauce

fresh ground pepper

Place all ingredients in the crockpot except for the cilantro. Cook about 8

hours. The last 10 minutes of cooking stir in the cilantro. Serve with extra

cilantro on top for garnish.

This is a very HOT SPICY SOUP!!! So if you don't like hot you can omit the hot

peppers and use bell instead. This soup goes great with Pumpkin Cornbread or

just regular Cornbread.

Recipe by Tomi Peterson

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