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  • 1 large white or yellow onion, chopped
  • 2 red bell peppers, cored and chopped
  • 2 carrots, chopped
  • 5 cloves garlic, minced
  • 1-2 jalapenos, seeded and diced
  • 4 cups good quality vegetable stock (or chicken, if you prefer)
  • 4 15 oz. cans black beans, rinsed and drained
  • 1 bay leaf
  • 2 tsp. ground cumin
  • 2 tsp. chili powder
  • 2 tsp. salt
  • ½ tsp. cayenne
  • optional toppings: chopped fresh cilantro, crumbled tortilla chips, diced avocados, sour cream and/or shredded cheese

Black Bean Soup

This recipe is a hearty, healthy soup that can be made vegetarian and even vegan. It’s a wonderful option to have when you host friends with dietary restrictions or preferences, or if you simply are craving something healthier and lower calorie to meal prep after months of holiday indulgence.

How to Make

1. Combine all ingredients in the slow cooker and stir to combine. Cook on low for 6-8 hours, or on high for 3-4 hours, until all vegetables are cooked and tender. Remove the bay leaf.

2. At this point, you can either serve the soup as-is, (brothy and chunky) and use a blender or food processor to puree the soup completely (very thick and smooth); or use a blender or food processor to puree about half of the soup and add it back to the brothy soup, mixing to combine.

3. Serve warm with desired toppings on the side so each person can add their own.

Chelsi Fisher