Slow Cooker Black Bean Soup

A recipe we saved from Gimme Some Oven. The full recipe, with their photos and notes, is on their site.

Serves 6  ·  Time about 4 hours on high

Ingredients

• 1 large white or yellow onion, chopped
• 2 red bell peppers, chopped
• 2 carrots, chopped
• 5 cloves garlic, minced
• 1 to 2 jalapeños, seeded and diced
• 4 cups vegetable stock
• 4 (15-ounce) cans black beans, rinsed and drained
• 1 bay leaf
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 teaspoons kosher salt
• 1/2 teaspoon cayenne
• Toppings: cilantro, plus whatever you like

The short version

1. Put everything in the slow cooker and stir.
2. Cook on low 6 to 8 hours or high 3 to 4, until the vegetables are soft. Fish out the bay leaf.
3. Leave it chunky, puree it all, or blend half for something in between.
4. Serve with your toppings. It keeps well in the fridge or freezer.

Gimme Some OvenSlow Cooker Black Bean SoupRead the original recipe