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–+ servings
slow cooker black bean soup

Slow Cooker Black Bean Soup (Vegan, Gluten Free).

Kelly Roenicke
This black bean soup is comforting, delicious, and filling. This is a great soup for a cold day.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Soup
Cuisine Dairy Free, gluten free, vegan.
Servings 6
Calories 266 kcal

Ingredients
 
 

  • 2 Tablespoons olive oil
  • 1 sweet onion chopped
  • 2 cloves garlic minced
  • 1 red pepper chopped
  • 28 ounces black beans Two 14 ounce cans - one drained, one with juices
  • 8 ounces salsa
  • ½ teaspoon salt
  • ¾ teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon cumin
  • 20 ounces vegetable broth or chicken broth

Instructions
 

  • Place the olive oil, chopped onion, chopped red pepper, and minced garlic in a 6 quart slow cooker.
  • Add the black beans - one can drained and rinsed, and the other can with its juices. Add the salsa, spices, and broth. Stir the ingredients together.
  • Put the cover on the slow cooker and cook on high for 4 hours or on low for 6 hours.
  • Once the soup is done, use an immersion blender to partially puree the soup until it reaches your desired consistency. Season with more salt if desired.
  • Top with avocado, corn chips, tomatoes, fresh cilantro, and anything else you like.

Notes

Store leftover soup in an airtight container in the refrigerator. It should stay fresh for about 4 days.
Top this soup with diced avocado, dairy free cheese, salsa, chopped tomato, crackers, or tortilla chips.

Nutrition

Calories: 266kcalCarbohydrates: 41gProtein: 13gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 855mgPotassium: 678mgFiber: 13gSugar: 7gVitamin A: 1313IUVitamin C: 30mgCalcium: 59mgIron: 3mg
Keyword easy
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