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Slow Cooker Black Bean Soup

Course: Appetizer, Main Course, Side Dish, Soup

Ingredients

  • 1 tbsp olive oil
  • 1 medium sized yellow onion (chopped)
  • 1 medium sized carrot (chopped)
  • 1/2 small green pepper ( seeded and minced)
  • 2 cloves garlic (minced)
  • 3 cups cooked (presoaked) black beans or two 15.5 once cans black beans (drained and rinsed)
  • 1 14.5 ounce can diced tomatoes (left undrained)
  • 4 cups chicken stock
  • 2 bay leaves
  • 1 tsp ground cumin
  • 1 tsp fresh lemon juice (optional)

Instructions

  • Heat oil in a large skillet over medium heat. Add the onion, carrot, bell pepper, and garlic, cover, and cook until softened , about 5 minutes.
  • Transfer the cooked vegetables to a 4-6 quart slow cooker, add the beans, tomatoes and their juice, stock, bay leaves, cumin, thyme, and cayenne, and season with salt and pepper. Stir to combine.
  • Cover and cook on low for 8 hours.
  • Remove and discard the bay leaf and taste to adjust the seasonings.