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Slow Cooker Black Bean Soup

Author: Louisa Clements
3.13 from 8 votes
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Prep: 15 minutes
Cook: 6 hours 6 minutes
Total: 6 hours 21 minutes
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Ingredients

  • 1 tsp canola oil
  • 2 carrots, diced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1-2 jalapenos, minced
  • 1 tbsp chili powder
  • 1 ½ tsp cumin
  • 1 tsp oregano
  • 2 540- ml/19-oz cans black beans, drained and rinsed
  • 1 796- ml/28-oz can diced tomatoes
  • 1 tbsp chopped pickled jalapenos
  • 1 tsp salt
  • 3 cups water

Instructions

  • Heat a large pan over medium heat. Add oil, carrots, onion and red pepper. Cook for 5 minutes, add garlic, jalapeno, chili powder, cumin and oregano. Cook another minute. Scrape mixture into slow cooker insert.
  • Add black beans, diced tomatoes, pickled jalapenos and salt. Cover with water. Cook on low for 6 hours.
  • Using an immersion blender or a regular blender, puree roughly ⅓ of the soup to create a thicker and creamier consistency.
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