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
Description
In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low for 6-8 hours or until vegetables are softened.
Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender. Return to slow cooker and heat through.
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.
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