The original recipe is very close to vegan, with just optional toppings of shredded Parmesan and sour cream. I'm leaving those out and opting for salsa and fresh cilantro toppings. The kids did add some shredded Mexican cheese to their portions.
Slow Cooker Black Bean Soup
Adapted from CrockPot Black Bean Soup Recipe.
- 6 cups black beans, cooked, undrained (I used 2 pints black beans and 1 pint refried black beans)
- 2 large tomatoes, chopped
- 2 cups Easy Slow Cooker Vegetable Broth
- 1 1/2 cups vegetables, chopped (I used baby bok choy leaves)
- 15.25 ounce can corn, undrained
- 2 tablespoons salsa
- House seasoning or salt and pepper, to taste
- Top with extra salsa and chopped cilantro (optional)
Squirt a bit of olive oil in the bottom of your crock and swirl around. Add all ingredients, except optional toppings. Cook on LOW for 8-10 hours. Carefully blend with an immersion blender until smooth, but still a bit chunky. Top with salsa and chopped cilantro if desired.
I love this soup so much it's ridiculous. The non-canned beans give you so much more versatility with the salt level, too. With the canned version it can come out too salty, but this I added just a bit of House seasoning to achieve soupified perfection. It's great with or without cheese and makes a perfect quick, hearty lunch on a chilly day. The kids may have gotten more on their little faces than in their bellies, that's debatable, but they said lots of "mmm"s and "yummy-yummy"s while they did. The whole family loves this soup: so easy, versatile and delicious.
This post is shared with Gallery of Favorites, Real Food Wednesday, Whole Food Wednesdays, Recipes I Can't Wait to Try, What's Cooking Wednesday, What's on Your Plate?, What's on the Menu Wednesday, Let's Do Brunch, Works for me Wednesday, These Chicks Cooked, Recipe Link Party, Foodie Wednesday and Bake with Bizzy.