Crockpot Black Bean Soup
Article Published on Mar 08, 2017
Dinner done easy and tasty is the winner of this crockpot black bean soup! You can feed a crowd and still have time to enjoy your evening!
Simple is the name of the game when it comes to raising a family. Anything I can pull together in under a half and hour and tastes good, I will try. This soup fits both criteria.
This soup tastes delicious and will warm you from head to toe on a cold day.
The crockpot is an amazing tool and certainly helps with meal preparation. Dinner making time is one of the busiest times of day for a mother. If I can do it beforehand, my day goes so much easier. When dinnertime rolls around, I don’t dread it as much because I have already done most of the work.
The benefits of this soup are fantastic! Black beans have fiber, potassium, folate, and vitamin B6. Black beans can also lower your cholesterol and decrease the risk of heart disease.
Crockpot Black Bean soup
- (use organic where possible)
- 3 (15 oz.) cans black beans, rinsed and drained
- 3 to 3 ½ cups vegetable broth
- 1 (10 oz.) can tomatoes with green chilies
- 1 red bell pepper, minced
- 4 oz. can diced green chiles
- 1 tablespoon ground cumin
- 1 teaspoon ancho chile powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon oregano
- ½ cup chopped cilantro, divided
- 1 medium avocado, sliced
- Tofutti (or your favorite vegan brand of choice) sour cream
- Tortilla chips
Add one can of beans in a food processor and blend with about a cup of broth. Puree. Add to crockpot. Then add the rest of the broth and beans, tomatoes, pepper, chilies, cumin, chili powder, garlic powder, onion powder, oregano and ¼ c cilantro to the crockpot. Cook on low for about 6 hours.
Once cooked, stir then add the remainder cilantro and adjust seasoning by adding more salt or cumin. Serve with avocado, sour cream, and tortilla chips.
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