Slow Cooker Black Bean Soup
"This recipe is based on Slow Cooker Black Bean Ragout with Garlic Toasts on the lynseylous blog, where it was adapted from The Smitten Kitchen Cookbook. As a note, this vegetarian soup is easily made vegan by eliminating the Chipotle Cream drizzle...."
INGREDIENTS
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1 1/4 cups dried black beans, rinsed if not previously soaked (I've used Cassoulets Black Turtle Beans and standard black beans with equal success)
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4 cups vegetable broth
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1 cup diced yellow onion (1/2 medium onion)
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2 teaspoons minced garlic ( 3 - 4 cloves)
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1 teaspoon cumin powder
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1/2 teaspoon dried oregano
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1 teaspoon smoked paprika (I used Pimenton de la Vera)
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1 dried chile (I used a dried chipotle chile)
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2 tablespoons tomato paste
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1 teaspoon kosher salt
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1 teaspoon freshly ground black pepper
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1 tablespoon lime juice
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Quick drizzle of sriracha sauce (optional)
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1/4 cup sour cream or creme fraiche
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3/4 teaspoon chipotle peppers in adobo sauce
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two pinches of kosher salt
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Finely chopped red onion, green onion, cilantro and/or lime wedge
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