I love, love, love black bean soup ~ it's a favorite of mine on a cold winter day. Over the years I have tried many different recipes for this spicy, protein-packed, high-fiber soup, and this one (adapted) from Emilie Eats is my go-to. It's incredibly easy to make and oh so yummy!
2 1/2 cups dry black beans
1 cup salsa
4 cups vegetable stock
1 yellow onion, finely chopped
1 red pepper, finely chopped
4 garlic cloves, minced
1 jalapeno, seeds removed and finely chopped
1 Tbsp chili powder
2 tsp each ground cumin and Himalayan Pink Sea Salt
1 tsp ground pepper
1/2 tsp each cayenne pepper and paprika
Avocado for topping, if desired
Rinse beans and place them in a large bowl. Fill with water 1-2 inches over the beans and soak overnight.
In the morning, drain and rinse beans. Place them in a large (6-quart) slow cooker.
Add vegetable stock and all other remaining ingredients, except the avocado. Stir to combine.
Cook on HIGH for 6 hours or until beans are completely cooked through.
When soup is done, process or blend about half of it until smooth, then add it back into the rest of the soup and stir to combine.
Serve warm topped with diced avocado.
Store soup in airtight container in the fridge for up to 5 days. Also freezes very well.
TIP: To save time in the morning, I like to prep everything for this black bean soup the night before. I chop the onion, pepper, jalapeño and garlic. Then, I place them all in a container in the fridge overnight. I also measure all the spices and leave them combined in a container overnight. Therefore, in the morning, the only ingredient I have left to measure is the salsa. Finally, I simply put everything else in the slow cooker.