Slow Cooker Black Bean Soup
- Prep Time: 10
- Cook Time: 240
- Total Time: 250
Ingredients
Scale
- 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.
Instructions
- 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.
Nutrition
- Serving Size: 6