Slow Cooker Southwestern Black Bean Soup

Slow Cooker Southwestern Black Bean Soup
Adapted from theseasonedmom.com
Slow Cooker Southwestern Black Bean Soup

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

6

cups

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from theseasonedmom.com

Ingredients

  • 1/2

    lb. dried black beans, rinsed

  • 3 1/2

    cups vegetable broth

  • 1

    onion, diced

  • 1

    carrot, diced

  • 2

    stalks celery, diced

  • 1

    bay leaf

  • 1/2

    cup Silk Original Plain Soymilk or Silk Unsweetened Cashewmilk

  • 1

    (15.25 ounce) can corn, drained

  • 1 1/4

    teaspoons cumin

  • 1

    teaspoon garlic powder

  • 1/2

    teaspoon pepper

  • 1/2

    teaspoon salt (or more), to taste

  • 1/4

    teaspoon liquid smoke (optional)

  • Optional (for garnish): lime slices, sliced green onion; tortilla

  • strips

Directions

1) Place beans, broth, onion, carrot, celery, and bay leaf in large slow cooker. Cover and cook until beans are tender – approximately 8 hours on low or 5 hours on high. 2) Discard bay leaf. 3) Stir in Cashewmilk, corn, cumin, garlic powder, pepper, salt, and liquid smoke. Taste and add additional seasoning if desired. 4) Ladle soup into individual mugs or bowls and garnish with desired toppings.

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