Slow Cooker Black Bean Soup
- Yield 6 servings
Here is a black bean soup that is simple to make, and has all of the flavors of traditional Cuban black bean dishes with a couple of extra ingredients stirred in.
- 3 cans organic black beans, drained and rinsed
- 5 cloves garlic, minced
- 1 cup red bell pepper, diced
- 1 cup yellow onion, diced
- 1 cup tomato, chopped
- 1 jalapeno, minced
- 3 bay leaves
- 1 tablespoon ground cumin
- 1 teaspoon ancho chili powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons sea salt
- 4 cups low-sodium vegetable broth
- additional water to make soup less chunky, optional
- Place all ingredients, with the exception of the broth, into a 4- or 5-quart slow cooker.
- Stir the ingredients together so that the herbs and spices are well mixed in, and then add the broth into the cooker.
- Set your slow cooker to high heat for 6 hours, or on low if you are going to be away for the day for longer than that. Add water to the soup if you would like a thinner consistency.
- Serve hot and garnish with some vegan sour cream or cheese shreds.
Jackie Sobon of the food blog Vegan Yack Attack, is passionate about creating innovative and tasty recipes that cater to the taste buds of everyone, vegan or not. On top of running her food blog, she also contributes to the Examiner, One Green Planet and the Vegan Voice. In her free time, you can find her dreaming up recipes while hiking, doing yoga, or cycling; talk about preemptive action!