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Slow Cooker Black Bean Soup

  • Author: by Mary
  • Prep Time: 15 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 4 1x


  • 1 lb dry black beans
  • 46 cups vegetable broth
  • 1 onion, diced
  • 2 bell peppers, diced
  • 4 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, minced
  • 1 Tbsp adobo sauce
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 12 tsp salt
  • 1/2 tsp ground black pepper
  • 2 Tbsp lime juice
  • toppings: sour cream, cilantro, lime wedges, tortilla chips, sliced jalapenos, sliced green onions


  1. The night before, cover the beans with 2″ of cold water.
  2. The next day, drain and rinse the beans. Combine with 4 cups of vegetable broth in your slow cooker on low heat.
  3. In a non-stick skillet over medium-high heat, cook the onion and bell peppers. Stir frequently until they are beginning to blacken (I like mine to be semi-charred!). Remove from heat, and add to the slow cooker.
  4. Add the garlic, chipotle peppers, adobo sauce, cumin, paprika, 1 tsp salt, and pepper to the slow cooker. Stir to combine.
  5. Cook on low for 7-8 hours, or high for 3-4 hours.
  6. When the beans are done, use an immersion blender (or normal blender) to blend 2/3 of the mixture. Add the lime juice, salt and pepper to taste, and stir well.
  7. Serve with toppings of your choice.