Slow Cooker Black Bean Soup – delicious and easy weeknight dinner.

Tools Used to Make This Recipe

• Slow cooker
• Potato masher
• Knife
• Cutting board
• Measuring spoons and cups

Slow Cooker Black Bean Soup

This slow cooker black bean soup is a delicious and easy dinner that will earn it’s place into your regular dinner rotation.

Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes

Servings 8 servings
Calories 231 kcal

Ingredients

• • 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
  • ? 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!

Instructions

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.