Recipes
Slow Cooker Black Bean Soup
That’s not it, but don’t have a picture yet… Haven’t tried this yet….
| Prep Time | 10 min |
| Cook Time | 6 hours |
| Servings |
people
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Ingredients
- 1 large medium onion chopped
- 2 red peppers
- 2 carrots
- 5 cloves garlic
- 1 jalepeno peppers or two
- 4 cups vegetable stock
- 4 15 oz cans cooked black beans 2 cups raw beans
- 1 bay leaf
- 2 tsp ground cumin
- 2 tsp salt
- 1/2 tsp cayenne
Suggested Toppings
Ingredients
Suggested Toppings
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Instructions
- Combine all ingredients in the bown of a slow cooker and stir to combine. Cook on low for 6-8 hours, or high for 3-4, until all of the vegetable are cooked and tender. Remove bay leaf serve.
- You can also puree the whole shebang for a super thick soup, or blend half of it and mix it together that way.
- No matter your choice, you can eat, refrigerate, or freeze this for later.
Recipe Notes
What notes can you add?
It throws together in 10 minutes, as long as you have canned beans. Otherwise, pre-cooking, or at least soaking the beans overnight is recommended.
Use cilantro at your own risk. Ewww.