Time to Table:
> 1 hour
Contains:
No major allergens
Servings:
6
Gluten-Free, Vegan
Cooks like this recipeNothing’s better than a slow-simmered soup on a cold day! Make this black bean soup on the stove or in a slow cooker for a delicious and low-effort meal. It also makes a great vegetarian option, full of protein and savory flavor.
How to Make It
Ingredients
- 16 oz. dry black beans (1 lb. bag)
- 1 yellow onion, diced
- 7 cloves garlic, chopped
- 1 poblano pepper, diced
- ¾ cup celery, diced
- 1 ½ cups fresh tomatoes, diced or 1 (14.5 oz.) can diced tomatoes
- 2 tablespoons chili powder
- 32 oz. low-sodium vegetable broth (4 cups)
- 2 cups of water
- 2 jalapeños without seeds, diced (optional)
- Juice of 1 lime
- Salt to taste
Preparation
1
Rinse beans in running water and remove any debris.
2
Soak beans overnight, then rinse again.
3
Combine and mix all ingredients in a slow cooker or large pot.
4
If you are using a slow cooker, set to low and cook for 6-9 hours until beans are tender. If you are cooking on the stove, cook on a low-boil for about 2 hours.
5
Transfer to a blender and blend on medium speed until combined. Blend in batches if needed, and be careful not to overfill the blender.
6
Pour into serving bowls. Top with optional garnishes like cheese, avocado, jalapeños, cilantro and sour cream.
Recipe Tips
Blend only half of the soup for a chunkier version of this dish.
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