Black Bean Soup

Submitted By: Downhome

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Difficulty: easy Prep Time: More than 15 Minutes Total Time: More than 1 hour

2 cups frozen corn kernels
1 large onion, chopped
2 bell peppers (any colour), chopped
1 jalapeno, chopped
4 cloves garlic, minced
1 large can black beans, rinsed and drained
1 large can prepared refried beans
1 cup vegetable stock
1/2 can light beer (e.g. Corona)
1/2 jar prepared salsa (your favourite)
2 tbsp paprika
2 tbsp cumin
1 tbsp chipotle chili powder
1 container sour cream
3-4 green onions, finely chopped (for garnish)
2 cups cheddar cheese, shredded
Hot sauce to taste

Heat a non-stick pan to medium-high and add corn. Stir occasionally until kernels are roasted (they should be mostly browned, but not black). Add to slow cooker. Add onion, peppers, jalapeno and garlic, along with black beans, refried beans, vegetable stock, beer, salsa, paprika, cumin and chi-potle powder. Stir until everything is combined. Set slow cooker to high and cook for 4-6 hours, or on low for 8 hours (adding more vegetable stock halfway through if soup becomes too thick for your liking). Remove from slow cooker, top with sour cream, green onions and cheese, if desired. Add hot sauce to taste.