Reboot - Soup - Black Bean & Red Pepper

By BlueSchmoo

Ingredients

• LG. Slow Cooker
• _________________________
• 1 bag dry black beans (16 oz)
• 2 large red peppers
• 2 jalapeno peppers
• 2 cups spinach
• 4 cloves garlic
• 1 medium onion
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon sea salt
• 6 cups water
• 1 avocado
• _________________________
• SM. Slow Cooker (1 1/2-3qt size)
• SERVES 4
• 1/2 bag dry black beans (8 oz)
• 1 large red pepper
• 1 jalapeno pepper
• 1 cup spinach
• 2 cloves garlic
• 1/2 medium onion
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/8 teaspoon black pepper
• 1/8 teaspoon sea salt
• 3 cups water
• 1/2 avocado

Details

Adapted from rebootwithjoe.com

Preparation

Step 1

1.) Rinse dry beans and remove any debris. Cover beans with water & Soak overnight in slow cooker, next morning rinse and drain beans.

2.) Add beans back to slow cooker.

3.) Wash and chop red pepper and jalapenos. Remove seeds from peppers (you can add jalapeno seeds for a spicier soup), Chop onion and garlic. Wash spinach. Add chopped veggies (onion, garlic, jalapeno, red pepper) and spinach to slow cooker. Add water and then spices and stir.

4.) Cook on low for 8-10 hours or high for 4-6 hours.

5.) Remove about half of soup and blend in batches. Mix blended soup with unblended portion back in slow cooker.

6.) Garnish with chopped avocado.

Serve and enjoy!