PREP TIME: 10 minutes
COOK TIME: 4 hours
TOTAL TIME: 4 hours 10 minutes
Yield: 6-8 servings
This Slow Cooker Black Bean Soup recipe is easy to make, protein-packed, and naturally vegan and gluten-free!
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
DIRECTIONS
- 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.
ADDITIONAL NOTES
Refrigerate in a sealed container for up to 3 days, or freeze in a sealed container for up to 3 months.
RECIPE & IMAGE CREDIT: Ali Ebright of Gimme Some Oven blog