Name: Slow Cooker Black Bean Soup
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Ingredients: 1 large white or yellow onion, chopped; 2 red bell peppers, cored and chopped; 2 carrots, chopped; 5 cloves garlic, minced; 1-2 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)

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.

Ingredients

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1 large white or yellow onion, chopped
2 red bell peppers, cored and chopped
2 carrots, chopped
5 cloves garlic, minced
1–2 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)

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Instructions

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:

serve the soup as-is (brothy and chunky)
use a blender or food-processor to puree the soup completely (uber-thick and smooth)
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)
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.