Vegan Slow Cooker Black Bean Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 3 garlic cloves minced
- 1 yellow onion diced
- 2 bay leaves
- 3 teaspoons chili powder
- 2 teaspoons oregano
- 2 cups or 1 pound dried black beans soaked overnight and rinsed*
- 3 teaspoons cumin
- 1 tablespoon vegan worcestershire (such as annie’s)
- suggestions toppings: diced avocado chopped cilantro, diced green onions
- 1 (14.5 ounce) can crushed fire roasted tomatoes (such as muir glen)
- 1 bell pepper cored and diced
- 2 jalapenos, cored and diced
- 3 teaspoons chipotle chili powder*
- 4 cups vegetable broth (i recommend better than bouillon
- Carbohydrate 4.57966 g
- Cholesterol 0 mg
- Fat 0.42824125 g
- Fiber 1.11678751420975 g
- Protein 0.75571875 g
- Saturated Fat 0.067922375 g
- Serving Size 1 1 bowls or 6 cup (32g)
- Sodium 12.7595 mg
- Sugar 3.46287248579025 g
- Trans Fat 0.07572975 g
- Calories 22 calories
Place all ingredients into the slow cooker, stir together, and cook on high for 8-10 hours. Remove bay leaves at end of cooking.Scoop out several cups of the soup into a bowl or large measuring cup and blend with an immersion blender until pureed. Alternatively, you can blend it in a regular blender but be sure to allow it to cool beforehand. Once it’s pureed, add it back to the slow cooker and stir together.Serve warm in separate bowls and top with avocado, cilantro, and green onions.*If you want to skip soaking the beans, be sure to rinse them and add an additional 2 cups water to the slow cooker prior to cooking. You can also substitute 2 cans of black beans, drained and rinsed, and reduce the vegetable broth to 3 cups and cook time to 4-6 hours.
