Black Bean Soup- Slow Cooker

With kids, life can be very busy. Running from activity to activity can leave no time for cooking. This is one reason I love using a slow cooker (See other reasons here). You can prepare this soup the night before and start it before you leave the next morning. To do that complete step 4 and refrigerate overnight. 

1 Tbsp         Olive oil
1                 Onion, diced
3                 Celery stalks, diced
2                 Carrots, diced
3                 Garlic cloves, diced
1 tsp            Dried Thyme leaves
2 Tbsp         Cumin Seeds
1 Tbsp         Dried Oregano leaves
1 tsp            Herbamare
1 tsp            Black pepper
1/4 tsp         Cayenne
1/4 Cup        Tomato Paste
6 Cups         Vegetable Stock
2 cans/cups   Black Beans (rinsed and drained and cooked if using dried)
1 Tbsp          Lime juice
1 Cup           Corn (frozen)

1. Heat oil in a pan, add onions, celery and carrots and cook until softened, about 5 minutes.
2. Add garlic, thyme, cumin, oregano, herbamare, pepper, and cayenne and cook for about 1 minute.
3. Add contents of pan to slow cooker.
4. Add tomato paste, vegetable stock, and black beans, stir to combine.
5. Cover and cook on Low for 8-10 hours or on High for 4 -6 hours.
6. Before serving add corn and lime juice.

Looking for more ways to incorporate family meals on busy days? Contact Jill, Nurture The Future's Registered Dietitian at nf.nutrition@gmail.com 

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