There’s nothing like walking into your warm house on a cold day, in the late afternoon, and smelling dinner in the crock pot. It’s like a little reminder that you are winning that day–you thought of dinner ahead of time! There’s nothing like those little wins. Just pat yourself on the back—you’ve conquered dinner yet again! Considering how influential healthy family dinners are, that’s truly a great accomplishment!
This soup is hearty, healthy, and easy. It is naturally gluten-free and vegan, and sure to please a crowd! And when I say healthy, I mean you can’t get healthier. This soup is one of the easiest ways of eating loads of veggies. It is packed with fiber and protein, and tons of vitamin C, folate, and iron.
It is also very forgiving. If you don’t have celery, carrots, or two cans of tomatoes, it will probably still taste great. (Can you tell I wing it a lot in the kitchen?)
You can put these ingredients in the crock pot ahead of time, or put it together quickly on the stove or Instant Pot. Whatever method, add this to your menu plan pronto!
This easy black bean soup comes together quickly and is hearty and delicious!
- 4 cans black beans (or 7 cups, cooked)
- 2 large onions
- 6 cloves garlic, minced
- 3 stalks celery, chopped
- 2 red bell peppers, chopped
- 3 carrots, chopped
- 4 cups vegetable broth
- 2 cans diced tomatoes (30 oz total)
- 1 tsp oregano
- 4 tsp cumin
- 2 tsp chili powder (chipotle chili powder is also good)
- 1.5 tsp salt
- 2 cups frozen corn (optional)
- juice of one lime
- 1/2 bunch cilantro, chopped
- 1 avocado, chopped
- tortilla chips
- lime wedges
Pour all ingredients into a crock pot and cook on high 3-4 hours, or low 6-7 hours. You may want to reserve frozen corn and add it at the very end to help cool it off before eating.
Once ready to eat, pour half the soup into a blender and blend until smooth (or use an immersion blender), then add back into the rest of the soup.
Top with chopped cilantro, avocado, and/or tortilla chips.
Saute onion, celery, carrots, bell peppers, and garlic in a splash of water. Cook until onions are translucent and carrots are almost soft. Add tomatoes, broth, and spices and bring to a simmer. Add beans and cook until heated through and vegetables are soft.
Continue as written from step 2.