Slow Cooked Black Bean Soup Recipe

In a large stock pot, heat 1 tablespoon of olive oil over medium heat.

While the oil heats, dice the onion, bell pepper, and jalapeño, and mince the garlic.

Pour in the canned tomatoes, vegetable stock, the soaked and rinsed black beans, salt, and pepper. Cover the pot and let it simmer over low heat for 1-2 hours, stirring occasionally. The beans are ready when they are completely soft; you can test this by squashing one between your fingers. If they're still firm, keep simmering.

Once the beans are tender, remove about two-thirds of the soup and blend it until completely smooth. Return the blended soup to the pot with the remaining whole beans and stir to combine. This creates a creamy base with some textural contrast from the whole beans.