Vegan Slow Cooker Black Bean Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 6 hours 10 minutes

Ingredients

1 pound dry black beans

4 cups low-sodium vegetable broth

1 yellow onion, finely chopped

1 red bell pepper, finely chopped

2 jalapeños, seeds removed and finely chopped

1 cup salsa or diced tomatoes

2 teaspoons minced garlic, about 4 cloves

1 heaping tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon ground pepper

1/2 teaspoon salt

1/2 teaspoon ground cayenne pepper (decrease or omit for a milder soup)

1/2 teaspoon paprika

Avocado and cilantro for topping, if desired

Directions

In a large bowl, place beans. Fill with water about 1 inch over the beans. Let them soak overnight.

Drain and rinse the beans.

In the bowl of a slow cooker, place beans, broth, onion, pepper, jalapeños, salsa, garlic, chili powder, cumin, salt, pepper, cayenne, and paprika. Stir to combine.

Cook on high for 6 hours, until beans are completely cooked.

When the soup is done, you can either leave it as is, process or blend half the soup until smooth and return it to the pot, or process or blend all of the soup until smooth.

Serve warm; top with avocado and cilantro.

Nutrition

• Serving Size: 1 bowl
• Calories: 303
• Total Fat: 1.7 g
• Saturated Fat: 0.4 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 700.2 mg
• Total Carbohydrate: 57.1 g
• Dietary Fiber: 13.8 g
• Total Sugars: 6.4 g
• Protein: 17.7 g