Slow Cooker Black Bean Soup
Ingredients
The soup
-
1
large
white or yellow onion, chopped
-
2
medium
red bell peppers, cored and chopped
-
2
medium
carrots, chopped
-
5
cloves
garlic, minced
-
1–2
medium
jalapeno peppers, seeded and diced
-
4
cups
good-quality vegetable stock
-
4
15-ounce cans
black beans, rinsed and drained
-
1
leaf
bay leaf
-
2
teaspoons
ground cumin
-
2
teaspoons
chili powder
-
2
teaspoons
kosher salt
-
½
teaspoon
cayenne
Optional toppings
-
to taste
chopped fresh cilantro
-
to taste
crumbled corn tortilla chips
-
to taste
diced avocados
-
to taste
sour cream
-
to taste
shredded cheese (dairy-free, if making this soup vegan)
Instructions
- Combine all ingredients in the slow cooker and stir to mix.
- Cook on low for 6-8 hours or on high for 3-4 hours until vegetables are tender.
- Remove the bay leaf before serving.
- Decide how to serve the soup: as-is, fully pureed, or partially pureed.
- Serve warm with desired toppings or store in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
5g
Total carbohydrates
40g
Total protein
15g
Sodium
600mg
Cholesterol
0mg
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