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Slow Cooker Black Bean Soup

  • Prep Time: 10 minutes
  • Cook Time: 240 minutes
  • Total Time: 250 minutes
  • Yield: 6 -8 servings 1x

Description

This Slow Cooker Black Bean Soup recipe is easy to make, protein-packed, and SO comforting and delicious! It’s also naturally vegan, vegetarian and gluten-free.


Scale

Ingredients

  • 1 large white or yellow onion, chopped
  • 2 red bell peppers, cored and chopped
  • 2 carrots, chopped
  • 5 cloves garlic, minced
  • 12 jalapeno peppers, seeded and diced
  • 4 cups good-quality vegetable stock
  • 4 (15-ounce) cans black beans, rinsed and drained
  • 1 bay leaf
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt
  • 1/2 teaspoon cayenne
  • optional toppings: chopped fresh cilantro, crumbled corn tortilla chips, diced avocados, sour cream and/or shredded cheese (dairy-free, if making this soup vegan)

Instructions

  1. Combine all ingredients in the bowl of a slow cooker, and stir to combine.  Cook on low for 6-8 hours, or on high for 3-4 hours, until all of the vegetables are cooked and tender.  Remove the bay leaf.

At this point, you can either:

  1. serve the soup as-is (brothy and chunky)
  2. use a blender or food-processor to puree the soup completely (uber-thick and smooth)
  3. use a blender or food processor to puree about half of the soup (so that it’s thick and smooth but still a little chunky)
  4. Serve the soup warm, garnished with your desired toppings.  Or refrigerate in a sealed container for up to 3 days, or freeze in a sealed container for up to 3 months.