Slow cooker pinto & black bean soup

Measure 1 cup of dry pinto and black beans and pre cook them. (I cooked them in my pressure cooker (40 min high pressure + natural pressure release) with 3 cups of water! Keep the water)

In the slow cooker combine:
1 red onion
1 bell pepper, chopped
4 mushrooms, finely chopped
1/2 zucchini, chopped
1 cup chopped tomatoes
1/2 can sweet corn
2 cups vegetable broth
1 carrot, thinly sliced
1/2 jalapeño, very finely chopped
2 cloves of garlic very finely chopped
1-2 tablespoons tomato paste
Pre cooked beans with cooking water

Season to taste with:
Salt, pepper, cumin, cayenne pepper, cilantro

Cook on low for 6 hours or on high for 3 hours. Then blend to your desired consistency and serve with brown rice, couscous or bread.

This was actually an experiment that turned out perfect :)