Slow Cooker Black Bean Soup
  • 1 lb dried black beans, soaked overnight and drained
  • ½ cup chopped red onion
  • ½ cup chopped green pepper
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • ½ tablespoon cumin
  • ½ tablespoon salt plus more to taste
  • 1 canned chipotle chili pepper, chopped
  • 4 cups low sodium vegetable broth
  • 1 12 oz can diced tomatoes
  • 1 cup water
  • juice of ½ lime
  • optional garnish: chopped scallions and/or sour cream
  1. Combine all ingredients (except lime, scallion and sour cream) in slow cooker. Cook on high for about 6 hours or until beans are very soft. Turn off slow cooker and using an immersion blender, blend soup until creamy. Add lime juice. Adjust salt seasoning to taste. Add optional garnishes of scallions and/or sour cream.
Recipe by Vegging at the Shore at