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Per serving
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- 1
Combine and slow cook
In a 3-quart slow cooker, combine the black beans (rinsed and drained), chopped onion, chopped red bell pepper, minced garlic, cumin, and vegetable broth. Cover and cook on low for 6-8 hours, until the vegetables are softened. Try not to lift the lid early — it lowers the temperature and slows down cooking.
- 2
Puree the soup
Puree the soup right in the slow cooker with an immersion blender. No immersion blender? Let it cool slightly and puree in batches in a regular blender, then return it to the slow cooker.
- 3
Garnish and serve
Heat the olive oil in a small skillet over medium heat. Add the corn and cook, stirring, until golden brown, 4-6 minutes. Season the soup with a dash of black pepper, and top with the corn and minced fresh cilantro.
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Big-Batch Slow-Cooker Black Bean Soup
Created by: SundayPrepCo
Ingredients
- 30 oz black beans
- 1 onion
- 1 red bell pepper
- 4 garlic cloves
- 2 tsp ground cumin
- 29 oz vegetable broth
- 1 tsp olive oil
- 1 cup corn
- black pepper
- fresh cilantro
Instructions
- Combine and slow cookIn a 3-quart slow cooker, combine the black beans (rinsed and drained), chopped onion, chopped red bell pepper, minced garlic, cumin, and vegetable broth. Cover and cook on low for 6-8 hours, until the vegetables are softened. Try not to lift the lid early — it lowers the temperature and slows down cooking.
- Puree the soupPuree the soup right in the slow cooker with an immersion blender. No immersion blender? Let it cool slightly and puree in batches in a regular blender, then return it to the slow cooker.
- Garnish and serveHeat the olive oil in a small skillet over medium heat. Add the corn and cook, stirring, until golden brown, 4-6 minutes. Season the soup with a dash of black pepper, and top with the corn and minced fresh cilantro.