Slow-Cooker Black Bean Soup

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Rinse and sort the Dried black beans. Place them in the slow cooker along with the Gluten-free vegetable broth, Water, Yellow onion, Garlic, Red bell pepper, Ground cumin, Dried oregano, and Chili powder. Stir well to combine.

2. Mark step 2 done
   2

   Cover the slow cooker and cook on low for 480 min, or until the Dried black beans are completely tender.

3. Mark step 3 done
   3

   For a thicker texture, use an immersion blender to partially blend the soup, or carefully transfer 2 cups of the soup to a stand blender, blend until smooth, and stir it back into the slow cooker. Stir in the Kosher salt, Black pepper, and Fresh lime juice.

4. Mark step 4 done
   4

   Ladle the soup into bowls and top evenly with the Fresh cilantro and Avocado. To store leftovers safely, transfer to shallow containers, allow to cool slightly, and refrigerate within 120 min. Leftovers will keep in the refrigerator for up to 4 days.

Created with AI. Review the ingredients, quantities and steps before cooking.