Slow Cooker Black Bean Soup

Creamy Slow Cooker Black Bean Soup is a comforting dish that topped with avocado salsa is a dish fit for a restaurant!

Slow Cooker Black Bean Soup | White Lights on Wednesday

Black bean soup is one of my all time favorite soups.  Maybe second only to Broccoli Cheese Soup, but some times this soup wins.  I mean it requires sour cream in my book – my all time favorite condiment – so that gives it major points.  When I had the chance to turn this soup into a slow cooker set it and forget it recipe, it was game on.  This soup in easy to make and will make your house smell amazing!

Now if you’re noticing my soup isn’t totally smooth, you’re right.  I only cooked my beans for 6 hours, and they we’re quite cooked through.  But I was chasing the light, and that’s what food bloggers do.  I did finished the soup  by letting it cook a bit longer until the beans were nice and smushy.  A good smushy bean is your cooking time marker for this recipe, not necessarily the clock.

Slow Cooker Black Bean Soup | White Lights on Wednesday

I love that with a little prep and patience while everything’s cooking you can go from the picture above to the soup below.  Cooking it totally magic.  Delicious magic.  If you’re looking for more great crock pot soups with 12 ingredients or less, be sure to scroll to the bottom of this post to get all the 12 Bloggers recipes begin shared this month!

Slow Cooker Black Bean Soup | White Lights on Wednesday

Slow Cooker Black Bean Soup
 
Prep time
Cook time
Total time
 
Creamy Slow Cooker Black Bean Soup is a comforting dish that topped with avocado salsa is a dish fit for a restaurant!
Author:
Recipe type: Main
Serves: 6 to 8 servings
Ingredients
  • 1 pound dried black beans, rinsed
  • 2 medium carrots, ends removed and peeled
  • 2 celery stalks, end and leaves removed
  • 1 medium yellow onion, peeled
  • 3 cloves garlic, peeled
  • 2 large jalapenos, ends removed and seeded
  • 1/2 cup medium salsa (or your favorite salsa)
  • 1 teaspoon cumin
  • 1 tablespoon chile powder
  • 1/2 tablespoons dried oregano
  • 4 cups vegetable broth
  • 2 cups water
  • Sour cream, if desired
Instructions
  1. Dice prepared celery, onion, garlic, and jalapenos. Grate carrots using a cheese grater.
  2. Add black beans, carrots, celery, onion, garlic, and jalapeno to a 6 quart slow cooker, and stir to combine. Add salsa, cumin, chile powder, and oregano. Stir to distribute spices. Add broth and water to slow cooker, and stir once more.
  3. Cover and cook on LOW for 7 to 8 hours, or until beans are mushy. I'm not talking they're sort of almost there. You should be able to mash them really easily.
  4. Transfer soup to a food processor or blender in batches, and pulse until mostly smooth. I like a few bean chunks in my soup. (You could also use an immersion blender to puree everything while it's in the slow cooker, but I don't have one.)
  5. Serve warm topped with sour cream, if desired. (I like a lot of sour cream in my soup, but you can add as much or as little as you like.)
Notes
I decided to add a little extra oomph to my soup this time and top it with some avocado salsa. I cut 1 avocado into small cubes, and gently tossed it with a 1 tablespoon of chopped fresh cilantro and 1/2 tablespoon lime juice.

 12 Slow Cooker Soups by 12Bloggers

Get all 12 slow cooker soup recipes for this month by clicking the links below!

Slow Cooker Black Bean Soup | White Lights on Wednesday

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