Crockpot Blackbean Soup

SLOW COOKER BLACK BEAN SOUP
Easy to make, protein-packed, and it’s also naturally vegan,

PREP: 10 MINS COOK: 4 HOURS TOTAL: 4 HOURS 10 MINS

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 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

 

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. Or refrigerate in a sealed container for up to 3 days, or freeze in a sealed container for up to 3 months.

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