After the holidays are over and schedules get busy again, your crockpot can be your salvation for getting hearty foods that everyone wants to eat made easily. Anytime we can use our crackpots, we’re so happy at how easy it is. This Black Bean Soup recipe is a super easy, cost-effective vegetarian meal that’s packed with protein and dietary fiber.
Black beans cook beautifully in the crockpot and are packed with protein and dietary fiber. They make for a filling, inexpensive, and nutritious vegetarian meal that everyone can enjoy. We really loved making this soup with our kids, because, like us, they love using the crockpot. But the real fun for them started when it was time to puree everything.
Crock Pot Black Bean Soup
- 1 32oz chicken or vegetable stock, low sodium1/4 cup cilantro, chopped2 bay leaves2 teaspoons kosher salt1 cup water
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 2 cups dried black beans, soaked overnight, rinsed and drained
- 1 32 oz. chicken or vegetable stock, low sodium
- 2 bay leaves
- 2 tsp kosher salt 1
- 1 cup water
- 1/4 cup cilantro, chopped
- avocado, sliced
- yogurt, sour cream, or crème fraiche
- white cheddar cheese, shredded
- Heat oil in a sauté pan over medium heat and sauté onions for 4 minutes.
- Add chopped garlic and sauté an additional minute.
- Place the onion garlic mixture into the crock pot along with the rest of the ingredients and stir to combine.
- Cook on low for 8-10 hours or high for 4-5 hours.
- Using either a hand blender or traditional blender, puree the ingredients to your desired texture (I like to get it so a few pieces of beans are still visible so the soup is thick and still has a bit of texture)
- Top with a dollop of yogurt, sour cream, crème fraiche and/or cilantro.