Slow Cooker Black Bean Soup
Servings: 6
Total Time: 6 hours 15 minutes
Ingredients
1 pound dry black beans, sorted and rinsed thoroughly
1 medium yellow onion, finely chopped
1 medium red bell pepper, seeded and finely chopped
2 jalapeno peppers, seeded and finely chopped
2 Roma tomatoes, seeded and chopped
3 medium garlic cloves, minced
4 cups vegetable broth
2 cups water
1 tsp cumin
2 TBSP chili powder
salt & pepper
For Serving:
diced avocado
sour cream
Directions
1. Add the beans, onion, peppers, tomatoes, garlic, broth, water, cumin, and chili powder to a slow cooker and stir to combine.
2. Place the lid on the slow cooker and cook on HIGH for 6 hours or until beans are very tender.
3. Puree the soup using an immersion blender or a full-size blender in batches until the soup is smooth. Stir in 1 tsp salt and season with additional salt & pepper if necessary.
4. Ladle into bowls and serve soup topped with diced avocado and sour cream.
2. Place the lid on the slow cooker and cook on HIGH for 6 hours or until beans are very tender.
3. Puree the soup using an immersion blender or a full-size blender in batches until the soup is smooth. Stir in 1 tsp salt and season with additional salt & pepper if necessary.
4. Ladle into bowls and serve soup topped with diced avocado and sour cream.
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