SLOW COOKER BLACK BEAN SOUP

A comforting and nutritious soup made effortlessly in the slow cooker. Packed with black beans, veggies, and warming spices, it's the perfect weeknight dinner or meal prep option.

Prep Time: 10 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Servings: 6 servings

Ingredients

• 1 lb (about 2 cups) dried black beans, rinsed and soaked overnight
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• 1 bay leaf
• 6 cups vegetable broth (low-sodium preferred)
• Salt and pepper, to taste
• Juice of 1 lime
• Optional toppings: diced avocado, chopped cilantro, sour cream or Greek yogurt, shredded cheese, tortilla strips

Instructions:

1. Drain and rinse the soaked beans.
2. Add beans, onion, carrots, celery, garlic, cumin, paprika, oregano, bay leaf, and broth into your slow cooker.
3. Cook On low for 6–8 hours or high for 3–4 hours
   
4. Beans should be soft and vegetables tender.
5. Blend (Optional): For a creamier texture, blend about 2 cups of soup and stir it back in.
6. Stir in lime juice. Season with salt and pepper to taste.
7. Ladle into bowls and top with your favorite garnishes.

Serving Suggestions:

• Serve with warm cornbread or crusty sourdough.
• Add a side salad or avocado toast for a complete meal.

Tips:

• No time to soak beans? Use canned black beans (3–4 cans, drained and rinsed) and reduce the cook time to 2–3 hours on low.
  
• Add a pinch of red pepper flakes or diced jalapeño if you like it spicy.
  

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🖨️ Printable recipe/ Download PDF

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