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Black Bean Soup | Slow Cooker Recipe
1 tbsp oil
1 small red onion, diced
1 celery stalk, diced
1 red pepper, diced
3 cloves garlic, minced
½ jalapeno, minced (optional)
2 tsp chili powder
1 tsp cumin
1 tsp oregano
2 cans black beans, not drained
3 cups vegetable broth
1 can diced tomatoes OR 1 cup salsa
salt and pepper
2 limes, juiced
In a large frying pan, heat oil over medium-high heat. Saute onion, celery and red pepper until softened, between 3-4 minutes.
Add garlic and jalapeno and sauté for an additional minute.
Add chili powder, cumin and oregano, sauté for another 30 seconds.
Pour mixture into slow cooker.
Add beans, vegetable broth and salsa.
Cook on high for 3-4 hours or low for 6-8 hours.
Use immersion blender to puree soup to desired consistency.
Season with salt and pepper to taste.
Add lime juice and stir to combine.
Serve with avocado and chopped cilantro.
Enjoy!