“There are several BBS recipes but this one is slightly different and my family's favorite. Made in the slowcooker.”
READY IN:
8hrs 30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, let the oil heat over medium heat.
  2. Add in the onion, carrot, bell pepper, and garlic; cover and cook for about 5 minutes or until the veggies are softened.
  3. Transfer veggie mixture to a 4-6 quart slowcooker.
  4. Add in the beans, tomatoes with juice, vegetable stock, bay leaves, cumin, thyme, cayenne, salt and pepper; stir to mix.
  5. Cover and cook on LOW for 8 hours.
  6. Remove and throw away bay leaf; adjust seasonings to taste.
  7. Add in lemon juice right before you are ready to serve.
  8. To thicken soup, puree about 2 cups (or up to one-half) of soup solids by using an immersion blender right in the cooker or take out soup solids and tranfer to a blender or food processor; return puree to slow-cooker.

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