Slow-Cooked Black Bean Soup

Ingredients

• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 medium onion, finely chopped
• 1 medium sweet red pepper, finely chopped
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 cans (14-1/2 ounces each) vegetable broth
• 1 teaspoon olive oil
• 1 cup fresh or frozen corn
• Dash pepper
• Minced fresh cilantro

Directions

1. In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low 6-8 hours or until vegetables are softened.
2. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender. Return to slow cooker and heat through.
3. In a small skillet, heat oil over medium heat. Add corn; cook and stir until golden brown, 4-6 minutes. Sprinkle soup with pepper. Garnish with corn and cilantro.