Ingredients
- 1 pound dry black beans rinsed and soaked overnight
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 large carrot peeled and diced
- 2 stalks celery diced
- 1 red bell pepper seeded and diced
- 1 jalapeño pepper seeded and minced (optional)
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional
- 4 cups vegetable broth plus more if needed
- Salt and black pepper to taste
- Fresh cilantro chopped
- Sour cream for garnish (optional)
- Cotija cheese for garnish (optional)
Instructions
- Drain and rinse beans before using.
- In a slow cooker, combine the soaked beans, onions, garlic, carrots, celery, red pepper, jalapeño, chili powder, cumin, oregano, smoked paprika, and cayenne pepper.
- Pour in the vegetable broth. Stir well to combine all ingredients.
- Cover the slow cooker and cook on high for 4-5 hours, or until the beans are tender.
- Use an immersion blender to purée part of the soup until desired consistency is reached. Alternatively, transfer some soup to a blender, purée, and return to the slow cooker.
- Season the soup with salt and black pepper to taste. Serve hot. Garnish with fresh cilantro and sour cream or cotija cheese if using.
