Slow Cooker Southwestern Black Bean Soup

By MiMaRee

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

Preparation

Step 1

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.