Slow Cooker Black Bean Soup

Oh, the simple joy of cozying up next to a bowl of hearty black bean soup! Ours is slow cooked and bold with onion, peppers, garlic, chile and a dash of cumin. Black beans are a protein-fiber powerhouse: they deliver folate, potassium and other B-vitamins to boot. Serve with creamy avocado for a delicious and nutritious meal.

under 12 hours
dinner lunch

Ingredients for servings

    Slow Cooker Black Bean Soup

  • 1 pound dried black beans, sorted and rinsed

  • large onion, coarsely chopped

  • 1 medium green bell pepper, coarsely chopped

  • 3 garlic cloves, minced

  • 4 cup vegetable broth

  • 1 tablespoon ground cumin

  • 2 teaspoon chopped chipotle chiles in adobo sauce

  • 3 tablespoon chopped fresh cilantro

  • 2 tablespoon fresh lime juice

  • 1 teaspoon salt

  • 6 teaspoon light sour cream

  • 0.75 cup avocado, diced

  • 6 fresh cilantro sprigs for garnish optional

Directions

  • Pace beans in a large bowl or stock pot, adding water to cover by 2 inches. Soak for 12 hours; drain and discard water.

    • TIME-SAVING TIP

    • Don’t have 12 hours? To quick-soak beans, place beans in a stock pot and cover with water. Bring to a boil over high heat; reduce heat and simmer briskly for 5 minutes. Remove from heat; cover and let soak 1 hour. Drain and discard water.

  • Combine beans, onion, bell pepper and garlic in 4-quart slow cooker. Stir in broth and cumin. Cover and cook on low for 10 hours until beans are tender. Stir in chipotle, cilantro, lime juice and salt.

  • For a smooth, thick texture, blend mixture in slow cooker with an immersion blender for 30 seconds until desired consistency. Or, transfer in batches to a blender. Remove stopper in lid and cover with a kitchen towel (hot steam will cause the lid to pop off if not vented); blend until smooth.

  • Top each serving with 1 teaspoon sour cream, 2 tablespoons chopped avocado and a sprig of cilantro.

Clap if you liked this recipe!