Slow Cooker Black Bean Soup

1 medium onion diced
1 red bell pepper diced
1 green bell pepper diced
1 can diced tomatoes undrained (14.5 ounce)
3 celery stalks chopped
1 jalapeno pepper deseeded and diced
3 cloves fresh garlic minced
1 pound dry black beans rinsed
1 tsp salt or more to taste
½ tsp black pepper
1 tsp hot sauce I used Texas Pete
1 Tablespoon paprika
2 Tablespoon chili powder
2 tablespoons cumin
2 leaves bay
6.5 cups vegetable stock I used 6.5 cups water + 2 Tablespoons Better Than Bullion vegetable base. Omnivores: feel free to substitute chicken stock.
Optional toppings suggestions: lime juice cilantro, green onions, diced avocado, tortilla chips, cheese, sour cream - the possibilities are endless!

  1. Place all ingredients (except for optional toppings) in the slow cooker, and cook on low for 10 hours.
  2. One hour prior to serving: remove the bay leaves, and use a potato masher to go in and mash a few of the beans to thicken the texture.
  3. Serve with desired toppings.
  4. Refrigerate leftovers, and keep for up to a week.

Original Recipes visit: Slow Cooker Black Bean Soup @

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