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RECIPE
Slow Cooker Black Bean Soup

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This Slow Cooker Black Bean Soup is a set-it-and-forget-it dish made with black beans, chopped bell peppers, aromatics, broth, and spices for a nutritious soup that you can eat on its own or as a side!
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Slow Cooker Black Bean Soup
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What you need:

  • 1 lb dry black beans
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 6 garlic cloves, minced
  • 14 oz. canned fire roasted diced tomatoes (with juice)
  • 4 cups vegetable broth (boiling)
  • 3 tbsp taco seasoning (store bought or homemade)
  • 1 bay leaf
  • Salt and pepper
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Step 1 Rinse and clean the beans, making sure to remove any debris. If desired, you can soak beans overnight but this isn't necessary. Add the beans, onion, bell peppers, garlic, diced tomatoes, taco seasoning, and bay leaf to the slow cooker. Depending on the taco seasoning, you may need additional salt and pepper, but it can be added later. Add the boiling vegetable broth and stir. Cook on low for 8-10 hours until beans are render.
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Step 2 Cook on low for 8-10 hours until beans are tender.
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Step 3 At this point, you have a few options. You can leave it as is, blend all of it for a smooth soup, or blend half of it for a creamier soup that still has some texture. Serve with avocado, queso fresco, cilantro, sour cream or Greek yogurt, and any other toppings you like.
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We hope you enjoy this delicious Slow Cooker Black Bean Soup recipe.
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