Slow Cooker Black Bean Soup
2 cans black beans, rinsed & drained
1 onion, diced
1 red bell pepper, diced
4 cups vegetable broth (homemade if you have)
4 garlic cloves
2 tsp cumin (optional)
salt & pepper
1 cup corn
1 tsp olive oil
fresh cilantro for garnish
Place the beans, onion, bell pepper, broth, garlic and cumin into the slow cooker. Season with salt and pepper. Set to low for 6-8 hours.
Using a hand blender, puree the soup until smooth.
For the corn, in a small pan over medium high heat, add the oil and corn. Pan roast until the corn gets a slight "char" or golden brown. Season lightly with salt and pepper.
Spoon the soup into a bowl, add a scoop of the roasted corn and finish off with some rough chopped fresh cilantro.