Slow Cooker Vegetarian Black Bean Soup

This hearty soup with southwestern flavors is delicious with cornbread or tortilla chips.

Serves: 6Hands-on: 15 minutesTotal: 6 hours 30 minutesDifficulty: Easy

Serves: 6


  • 2 Tbsp. olive oil
  • 1 large red bell pepper, seeded and diced
  • 1 medium red tomato, diced
  • 1 medium white onion, peeled and chopped; divided
  • 2 cloves garlic, peeled and minced
  • 2 cans (15 oz.) black beans with liquid
  • 2 tsp. ground cumin
  • 1 tsp. chipotle powder
  • 1 tsp. salt
  • 4 cups vegetable broth
  • 1⁄4 cup cilantro leaves


  • In a skillet, heat the olive oil over medium heat, then sauté the bell pepper, tomato, half the chopped onion, and garlic for 2 to 3 minutes.
  • In a 6-quart slow cooker, add the sautéed vegetables, black beans, cumin, chipotle powder, salt, and vegetable broth. Cover, and cook on low for 6 hours.
  • Let the soup cool slightly, then pour half into a blender. Process until smooth, then pour back into the pot.
  • Serve, garnishing with the remaining chopped onion and cilantro leaves.