Slow-Cooker Black Bean Soup
By Daily SimmerA hearty and comforting black bean soup made effortlessly in the slow cooker. Dried black beans simmer until tender with warming spices like cumin and chili powder. A splash of fresh lime juice brightens the flavors just before serving.
Ingredients
Soup Base
Garnishes
Directions
- Mark step 1 done
Rinse and sort the Dried black beans (450g). Place them in the slow cooker along with the Gluten-free vegetable broth (1l), Water (5dl), Yellow onion, garlic (4), Red bell pepper, Ground cumin (15ml), Dried oregano (5ml), and Chili powder (5ml). Stir well to combine.
- Mark step 2 done
Cover the slow cooker and cook on low for 8 hours, or until the Dried black beans (450g) are completely tender.
- Mark step 3 done
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 (7.5ml), Black pepper (2.5ml), and Fresh lime juice (30ml).
- Mark step 4 done
Ladle the soup into bowls and top evenly with the Fresh cilantro (60ml) and Avocado. To store leftovers safely, transfer to shallow containers, allow to cool slightly, and refrigerate within 2 hours. Leftovers will keep in the refrigerator for up to 4 days.
Created with AI. Review the ingredients, quantities and steps before cooking.
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