Crockpot Black Bean Soup
This easy black bean soup comes together quickly and is hearty and delicious!
Servings 8 people
Ingredients
- 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
Toppings
- 1/2 bunch cilantro, chopped
- 1 avocado, chopped
- tortilla chips
- lime wedges
Instructions
- 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.
Stove top or Instant Pot Directions
- 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.
