Description
A hearty and flavorful slow cooker black bean soup made with simple ingredients and slow-cooked to perfection. This easy recipe is perfect for a comforting meal and packed with protein and fiber.
Ingredients
2 cups dried black beans, rinsed and sorted
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium red bell pepper, diced
1 medium carrot, peeled and diced
1 celery stalk, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
4 cups low sodium vegetable broth
1 (14.5 ounces) can diced tomatoes, undrained
1 bay leaf
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
Instructions
Rinse and sort the dried black beans, removing any debris or damaged beans.
Add the black beans, diced onion, minced garlic, diced red bell pepper, diced carrot, and diced celery to the slow cooker.
Sprinkle the ground cumin, smoked paprika, dried oregano, and cayenne pepper over the vegetables and beans.
Pour the vegetable broth and undrained diced tomatoes into the slow cooker. Add the bay leaf.
Stir all ingredients gently to combine.
Cover the slow cooker and cook on low for 6 hours, or until the beans are tender.
Remove the bay leaf from the soup.
Use an immersion blender to partially puree the soup, leaving some beans whole for texture, or transfer about half of the soup to a blender, puree, and return to the slow cooker.
Season the soup with salt and freshly ground black pepper to taste.
Stir in the fresh lime juice and chopped fresh cilantro just before serving.
Ladle the soup into bowls and serve hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours