SLOW COOKER BLACK BEAN SOUP RECIPE - (4.6/5)

Slow Cooker Black Bean Soup Recipe - (4.6/5) image

Provided by á-25010

Number Of Ingredients 17

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OPTIONAL TOPPINGS:
1 large white or yellow onion, chopped
2 red bell peppers, cored and chopped
2 carrots, chopped
5 cloves garlic, minced
1 to 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
Fresh cilantro, chopped
Corn tortilla chips, crumbled
Avocados, diced
Sour cream and/or shredded cheese (dairy-free, if making this soup vegan)

Steps:

Combine all ingredients in the bowl of a slow cooker, and stir to combine. Cook on low for 6-8 hours, or on high for 3-4 hours, until all of the vegetables are cooked and tender. Remove the bay leaf. At this point, you can either: Serve the soup as-is (brothy and chunky) Use a blender or food-processor to puree the soup completely (uber- thick and smooth) Use a blender or food processor to puree about half of the soup (so that it's thick and smooth but still a little chunky) Serve 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.