Happy Friday, everyone!
I am finally back and getting on that blogging grind again. As many of you know, I’ve been hard at work revamping the blog and making it as user-friendly as possible. Although there are many things that I still need to change/update, I can still work on them while getting the posts up, so it’s no biggie! I have many new recipes and some really awesome freebies coming your way- I can’t wait to share them all with you guys! Before I get a little ahead of myself and give everything away, let’s get to the real reason you’re here… Slow cooker black bean soup.
It is absolutely freezing in Montreal, which means my slow cooker comes out and I’m making soup. Don’t you just love meals that require little, to no effort? Just throw everything in a pot and you don’t have to think about it ’til dinner time. What’s even better is this soup! If you’re a bean soup hater, just hear me out. Other than beans and broth, there are loads of other ingredients like onion, garlic, lime juice, chipotle chili pepper, cumin, and roasted red pepper that makes this soup the bomb. This soup is healthy, naturally vegetarian, vegan, gluten-free, and protein-packed, so everyone can enjoy.
Once your vegetables are cooked and tender, you have three choices of consistency.
- serving the soup as-is
- my favorite – puréeing the soup completely, resulting in very thick and smooth soup
- puréeing about half of the soup, so that it is thick and smooth but with chunks of beans and vegetables
When it comes to puréeing the soup, you can use an immersion blender
here’s how to purée soup in a blender without an explosion!
Remove the cap or stopper from the lid of the blender.
Fill the blender no more than halfway with soup.
Place the lid on the blender and cover the hole with a thick folded tea towel, holding it in place with your hand.
Start the blender on low to get it going and slowly lift up the towel to let some of the steam escape.
After it starts to purée, you can turn up the power to reach your desired consistency
- Pour out and continue as needed
Topping it off with some fresh corn, avocado, tomato, and cilantro makes it that much better. If you aren’t vegan, a dollop of greek yogurt and maybe even some shredded cheese would be great as well.
- 1 large white or yellow onion, chopped
- 2 roasted red peppers, chopped
- 5 cloves garlic, minced
- 4 tablespoons lime juice (2 limes)
- 4 cups good-quality vegetable stock
- 4 (15-ounce) cans black beans, rinsed and drained
- 2 teaspoons ground cumin
- 2 teaspoons chipotle chili powder
- 1/4 teaspoon red pepper flakes
- 2 teaspoons kosher salt
- 1/2 teaspoon cayenne
- toppings:chopped fresh cilantro, corn, diced avocados, chopped tomatoes.
- 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.
- You can either serve as is, or puree to desired consistency using an immersion blender, food processor or blender.
- 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.
If you make this, let us see! Tag your photo with #MISyummyeats on Instagram.