Homemade Slow Cooker Black Bean Soup
- Yield 6
- Prep 10 minutes
- Total 10 minutes
Homemade Slow Cooker Black Bean Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 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)
Method
Mix all ingredients in the bowl of a slow cooker, and stir to combine. Leave on low for 6-8 hours, or on high for 3-4 hours, until all of the vegetables are cooked and tender. Lift the bay leaf.
Plate the soup as-is (brothy and chunky)
Take a blender or food-processor to puree the soup completely (uber-thick and smooth)
Take a blender or food processor to puree about half of the soup (so that it’s thick and smooth but still a little chunky)
Plate 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.
