This easy black bean soup comes together quickly and is hearty and delicious!
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.