Slow Cooker Cuban Black Bean Soup (Sopa de Frijol Negro)
A Cuban-style black bean soup made with dried black beans and a sofrito of onion, bell pepper, and garlic simmered in the slow cooker and finished with fresh lime juice.
Slow Cooker Cuban Black Bean Soup (Sopa de Frijol Negro)
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and bell pepper to the skillet and cook, stirring occasionally, until the vegetables have softened, about 8 minutes.
Stir in the garlic and cook, while stirring, until the garlic is fragrant, about 20 seconds.
Transfer the contents of the skillet into a large slow cooker.
Add the black beans, cumin, oregano, bay leaves, water, and 1 tsp salt into the slow cooker and stir to combine.
Place the lid on the slow cooker and cook on LOW heat for about 8 hours or until the beans are very tender.
Turn off the slow cooker and discard the bay leaves then mash some of the beans with a potato masher or use an immersion blender to blend some of the soup so the soup is partially pureed.
Stir in the fresh lime juice then season the soup with salt & pepper to taste.
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