We got a slow cooker a little over a year ago, and we like it a lot! It’s a great way to make a lot of food without having to stand over it stirring, which is a relief in hot weather and convenient anytime. So far, we’ve only made other people’s recipes, as we develop our sense of what ingredients in what proportions will become food (rather than a watery mess or a blackened sludge).
This recipe is merely a change of seasoning for the Vegan Black Bean Soup recipe from Stuffed Veggies. We made that soup three times and liked it, but the Mexican flavor was too similar to the Bean Burritos and Mexican Pizza that are staples in our diet. This variation turned out to be just what we wanted!
To make a big pot of soup (8-10 bowls) you will need:
- 3 cups dry black beans
- 7 cups water
- 2 1/2 tsp. salt
- 1 sweet bell pepper / 1 cup diced
- 1 onion / 1 cup diced
- 1 large carrot / 3/4 cup diced or grated (You might want to grate it because the beans will turn the carrot purple, so in chunks it looks kind of weird.)
- 2 tomatoes / 15 oz. canned diced tomato with liquid
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1 Tbsp. powdered ginger
- 2 tsp. cinnamon
- 2 tsp. cumin
- 1 tsp. coriander
- 5 cloves garlic
Dice or slice the vegetables. Rinse the beans.
Put beans, water, salt, pepper, onion, and carrot in cooker. Cook on High, 4-5 hours.
Crush the garlic and mix it into the soup, along with the tomato, juices, and spices. If soup seems too thick, stir in water to desired consistency. Cook another 10 minutes.
Use an immersion blender to puree some of the soup, if desired.
I like it topped with plain yogurt.
Visit the Hearth & Soul Blog Hop and Waste Not Want Not Wednesday and Works-for-Me Wednesday and Real Food Friday and Foodie Friends Friday for more recipes and other great tips!
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I absolutely love this! I’m seriously considering making it for dinner tonight! Thanks so much for taking my recipe & doing something cool with it! : )
I’m glad you approve! Thanks for the recipe that gives us the right ratios of liquid to beans to veggies–we really like the way the soup comes out with the beans thoroughly cooked but not soggy.
Well, I made it for dinner! Official quote from our daughter “MM, MM, MM” “Can I have some more soup?” “This soup is Gr.r.r.r.eat!” (and, no we don’t have TV so she was not imitating Campbell’s or Tony Tiger commercials – just spontaneous enthusiasm) Thanks for a great recipe! : )
Fabulous! It was a hit with my 10-year-old and 1-year-old as well.
Looks delicious! Other than the bel pepper, I think my hubby would love this soup! He’s on a black bean kick lately. 🙂
Thanks for sharing with Waste Not Want Not Wednesday!
You could substitute some other vegetable for the pepper. I don’t like celery, so when soup recipes call for celery I just use something else in the same quantity.
I don’t use my slow cooker as often as I should. This looks like a recipe worthwhile of pulling it out of the closet 😉 Thanks for sharing it on Waste Not Want Not Wednesday, I’m sharing it 🙂
Hi Becca,
Sound so tasty and healthy. I like your idea of topping it with plain yogurt. I love using my slow cooker all year long. Thanks for sharing on Real Food Fridays. Have a healthy happy Memorial Day. Pinned & twitted
Sounds really flavourful, healthy and delicious! I love slow cooker recipes in the summer – it’s such a cool way to cook. Thank you for sharing with us at the Hearth and Soul hop!
I love making slow cooker meals, and soups really are one of the best ways to use it. What a great idea, and ginger….oh, I love ginger! We have missed you recently, glad to have you back regularly again 🙂
Thanks! I tend to get overwhelmed by Mondays and forget to post….
I love my slow cooker too and beans are perfect in there. Great recipe thanks for linking up today
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Love the spices you are using. My crockpot is still out from the last time I used it, think I’ll have to try your recipe!
– Nancy ( Nancy On The Home Front )
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