This delicious soup will fill you up with protein, healthy carbohydrates, vitamins, and minerals! Serve it over cooked quinoa to make a stew, or top with crunchy tortilla strips. For an easy meal that’s almost ready when you get home, make it in the slow-cooker.
Slow Cooker Black Bean Soup Recipe
Yield: 6 Servings
2 cups dried black beans
2 bay leaves
2 tbsp olive oil
1 onion, diced
2-3 cloves garlic, minced
1 tsp smoked salt (or sea salt)
2 carrots, grated
1 bunch collard greens (or substitute kale, swiss chard, etc.), de-stemmed and chopped
2 tomatoes, chopped
1 tbsp low-sodium soy sauce
2 tbsp cumin, ground
2 tbsp chili powder
*Optional garnishes: Freshly diced cilantro and plain yogurt
- Place beans in a slow-cooker and cover with six cups of boiling water. Add bay leaves and turn on high. Cook for at least four hours, or until beans are tender.
- In a large skillet, heat olive oil. Add onion and garlic and sauté for 10 minutes until softened. Add smoked salt and cook for another two minutes. Add to slow cooker.
- Place collard greens in skillet with 1 tbsp of water, cover and cook until tender, approximately 10-15 minutes. Add to slow cooker.
- Meanwhile, add all remaining ingredients to slow-cooker, including more water if it is too thick. Cook for 30 minutes to soften tomatoes and allow flavours to combine.
- Remove 3 cups of soup and puree in blender, then return to pot to help thicken the soup.
- Adjust seasonings as desired then serve with fresh cilantro and a dollop of plain yogurt.