Vegan Slow Cooker Black Bean Soup
Servings: 4 bowls or 6 cups
Ingredients
- 2 cups or 1 pound dried black beans soaked overnight and rinsed*
- 1 14.5 ounce can crushed fire roasted tomatoes
- 1 bell pepper cored and diced
- 2 jalapenos cored and diced
- 1 yellow onion diced
- 3 garlic cloves minced
- 2 teaspoons oregano
- 3 teaspoons chili powder
- 3 teaspoons cumin
- 3 teaspoons chipotle chili powder**
- 1 tablespoon vegan Worcestershire such as Annie’s
- 2 bay leaves
- 4 cups vegetable broth I recommend Better Than Bouillon
- suggestions toppings: diced avocado chopped cilantro, diced green onions
Instructions
- Place all ingredients into the slow cooker, stir together, and cook on high for 8 hours. Remove bay leaves at end of cooking.
- Scoop out several cups of the soup into a bowl or large measuring cup and blend with an immersion blender until pureed. Alternatively, you can blend it in a regular blender but be sure to allow it to cool beforehand. Once it’s pureed, add it back to the slow cooker and stir together.
- Serve warm in separate bowls and top with avocado, cilantro, and green onions.
Notes
*Substitute 2 cans black beans, drained (if desired) but you'll need to reduce the vegetable broth to 3 cups.
**This gives the soup a smoky spice that we love but it might be too spicy for some. You can try starting out with just one teaspoon to see how you like it. You could also use 2 tablespoon adobo sauce (from a can of chilis in adobo sauce) if you can't find the powder.