Slow Cooker Black Bean Soup

By charlotteh371

Ingredients

• 1 large white or yellow onion, chopped
• 2 red bell peppers, cored and chopped
• 2 carrots, chopped
• 5 cloves garlic, minced
• 1-2 jalapeno peppers, seeded and diced
• 4 cups good-quality vegetable stock
• 4 (15-ounce) cans black beans, rinsed and drained
• 1 bay leaf
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 teaspoons kosher salt
• 1/2 teaspoon cayenne
• optional toppings: chopped fresh cilantro, crumbled corn tortilla chips, diced avocados, sour cream and/or shredded cheese (dairy-free, if making this soup vegan)

Preparation

Step 1

Combine all ingredients in the bowl of a slow cooker, and stir to combine. Cook on low for 6-8 hours, or on high for 3-4 hours, until all of the vegetables are cooked and tender. Remove the bay leaf.
At this point, you can either:
serve the soup as-is (brothy and chunky)
use a blender or food-processor to puree the soup completely (uber-thick and smooth)
use a blender or food processor to puree about half of the soup (so that it's thick and smooth but still a little chunky)
Serve the soup warm, garnished with your desired toppings. Or refrigerate in a sealed container for up to 3 days, or freeze in a sealed container for up to 3 months.