Slow Cooker Black Bean Soup
Prep Time: 20 mins
Cook Time: 7 hrs
Servings: 6
This vegan Slow Cooker Black Bean Soup showcases one the foundations of a plant-based diet – BEANS!
Equipment
- Slow Cooker
Ingredients
- 1 cup dried black beans soaked overnight (see directions)
- 1 red onion small diced
- 5 cloves garlic minced
- 2 carrots small diced (~ ½ cup)
- 3 stalks celery small diced (~ ¾ cup)
- 1 cup quartered cherry tomatoes
- 2½ cups medium diced sweet potato ~ 1 medium-large sweet potato
- ½ cup dried brown rice
- 2 tablespoons ground cumin
- 1 tablespoon coriander
- 2 teaspoons oregano
- 1 teaspoon chilli powder
- ½-1½ teaspoons red pepper flakes more for more spice
- 7 cups low sodium vegetable broth
- 2 tablespoons lime juice
- 2 cups baby spinach optional
- Garnish: Guacamole or sliced avocado
Instructions
- Put the beans in a large bowl and cover with 3 inches of water. Soak the black beans overnight ( ~ 8 hours). In the morning drain and rinse the beans and add them to the slow cooker.
- Add all remaining ingredients except the lime juice, spinach and guacamole and cover the slow cooker and set it to high for 6-7 hours. Stir a few times throughout cooking if possible.
- When the beans are cooked and the sweet potato is tender the soup is done. Stir in the lime juice and baby spinach (if using) and continue to cook on high until the spinach is wilted.
- Divide among bowls and garnish with guacamole or sliced avocado!
Notes
If you want a less spicy soup, use ½ teaspoon red pepper flakes.
You can also use 2 cans of black beans instead of dried beans. If using canned beans, you can set the slow cooker to low and cook for 8 hours.
You can also use 2 cans of black beans instead of dried beans. If using canned beans, you can set the slow cooker to low and cook for 8 hours.
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