1 tbs olive oil
1 med yellow onion, chopped
1 med carrot, chopped
1/2 small green pepper, seeded & minced
2 cloves garlic, minced
2 (15.5 oz) cans black beans, drained & rinsed
1 (14.5 oz) can diced tomatoes, left undrained
4 cups vegetable stock
2 bay leaves
1 tsp ground cumin
1 tsp dried thyme
1/4 tsp cayenne pepper
salt & freshly ground black pepper
2 tsp fresh lemon juice (optional)

heat the oil in a lg skillet over medium heat. add the onion, carrot, green pepper, & garlic. cover & cook until softened, about 5 minutes.

transfer the cooked vegetables to a 4-6 qt slow cooker, add the beans, tomatoes & their juice, stock, bay leaves, cumin, thyme, & cayenne, & season with salt & pepper. stir to combine. cover & cook on LOW for 8 hours.

remove & discard the bay leaves & taste to adjust the seasonings. just before serving, stir in the lemon juice, if using. to thicken, puree at least 2 cups or up to one half of the soup solids with an immersion blender used right in the cooker, or ladled into a regular blender or food processor & returned to the cooker. serve hot.

serves 4-6