Slow Cooker Vegetarian Black Bean Soup

Prep: 15 mins

Cook: 600 mins

Difficulty: Easy

Servings: 6 Servings

ive black bean soup time to simmer low and gslow, deepening and building flavor with every minute, and you’ve got a delicious meal on your hands. That’s why the slow cooker is always my top choice for making this warm, smoky classic. Drop everything in the cooker in the morning and by the end of the day you’ve got a full-flavored broth loaded with soft, tender beans and all the spiced undertones you expect from black bean soup.

Ingredients

1 pound dried black beans
1 medium onion, diced
1 medium red bell pepper, cored, seeded, and diced
3 cloves garlic, minced
6 cups low-sodium vegetable broth
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons kosher salt
2 bay leaves
1/2 teaspoon freshly ground black pepper
Fresh cilantro leaves and stems
Chopped avocado
Greek yogurt

Instructions

Place the black beans, onion, bell pepper, garlic, broth, chili powder, cumin, bay leaves, salt, and pepper in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the beans are tender, 8 to 10 hours.
Remove the bay leaves and serve with Greek yogurt, fresh cilantro, or chopped avocado if desired.