Two crockpot recipes in a row, it doesn’t get any easier. I love a good black bean soup and order it every chance I get. We are getting towards the end of soup season (I live in FL it’s rarely soup season), but sometimes I just can’t resist a big bowl of soup, even in the summer. I prep the onion and pepper mixture the night before and throw it all in the crockpot in the AM. This soup tends to get better with age and since it makes a ton you will be left with yummy leftovers. But the best part, only 122 calories per serving.
Vegan Black Bean Soup
Adapted from Babble – The Family Kitchen
- 1 large red onion, chopped
- 1 green bell pepper, chopped
- 4-5 garlic cloves, minced
- 1 tbsp ground cumin
- 1 16 oz package dried black beans
- 2 tsp chili powder
- 7 cups water
- juice of a lime
- 1-2 tsp coarse sea salt (it seems like a lot, but it needs it)
- sour cream for serving, if you like
1. Spray large skillet with non stick cooking spray and heat over medium-high heat.
2. Add onions and pepper. Instead of dicing the onion and pepper you can toss in a mini food processor to chop. Sauté until soft and starting to brown, about 8 minutes.
3. Add garlic and cumin and cook for another minute. Transfer mixture to a 6-quart slow cooker.
4. Add beans, chili powder and water; cover and cook on low heat for about 6 hours.
5. Add the salt and lime juice and stir well. I used a potato masher, but if you have an immersion blender I would recommend that. Mash/blend approximately half of the beans until you reach desired consistency. You want it to be half smooth, half chunky.
6. Serve topped with sour cream, if you like. (no longer vegan)