Slow Cooker Black Bean Soup


  • 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.


  1. 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.
  2. You can either serve as is, or puree to desired consistency using an immersion blender, food processor or blender.
  3. Serve the soup warm, garnished with your desired toppings.
  4. Or refrigerate in a sealed container for up to 3 days, or freeze in a sealed container for up to 3 months.