Slow Cooker Black Bean Soup Recipe

Slow Cooker Black Bean Soup
Submitted By: Taz


4 15oz Cans Black Beans - rinsed and drained
4 Cups Vegetable Stock - homemade preferred but can substitute low-sodium store bought
6 cloves Fresh Garlic - minced
2 Red Bell Peppers - cored and small chopped*
2 Large Carrots - small chopped
1 Large Celery Stalk - small chopped
1-2 Jalapeno or Serrano Peppers - seeded and diced
1 Large White Onion - small chopped
1 Bay Leaf
2 tsp Ground Cumin
2 tsp Chili Powder
2 tsp Kosher Salt
½ tsp Red Chile Powder
⅛ tsp Fresh Ground Black Pepper
Corn Chips - crumbled
Diced Avocados
Fresh Coriander Leaves (Cilantro) - fine chopped
Sour Cream
Grated/Shredded/Crumbled Cheese of choice

  1. Place everything in a large slow cooker (Crockpot®) and stir to combine
  2. Cook on low for 6-8 hours or on high for 3-4 hours until all of the vegetables are tender
  3. Remove bay leaf
    1. You can serve the soup as is - chunky with lots of broth
    2. Use an immersion blender** to completely purée the soup - thick and smooth
    3. Use an immersion blender** to purée about half of the soup - thick but chunky (My preference)
  5. Adjust seasoning
  6. Garnish as desired and serve hot
* You Can Roast the peppers for deeper, smokier flavor OR substitute 2 Cups chopped
   roasted red peppers (from jar) if desired

** Transfer to a blender or food processor (in batches if necessary) as alternative

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