Easy Slow Cooker Vegan Black Bean Soup Recipe
Indulge in the aromatic delights of our Easy Slow Cooker Vegan Black Bean Soup Recipe, infused with the warm essence of cumin and a refreshing squeeze of lime. This soul-satisfying soup is a testament to simplicity and flavor, as hearty black beans mingle with an array of vibrant vegetables and aromatic spices in the convenience of your slow cooker. With each spoonful, you’ll experience a symphony of flavors that dance across your palate, while the zesty touch of lime adds a refreshing twist to every bite. Perfect for busy weeknights or lazy weekends, this nourishing soup is destined to become a comforting favorite in your household. Get ready to cozy up with a bowl of this wholesome goodness and let the slow cooker work its magic!
INGREDIENTS YOU’LL NEED:
- Olive Oil (1 Tbsp): Olive oil serves as the cooking fat in this recipe, providing a rich flavor and helping to sauté the vegetables.
- Onion (1 large, chopped): Onions are a staple aromatic ingredient in many dishes, including soups.
- Carrots (2, chopped): Carrots contribute natural sweetness and vibrant color to the soup.
- Celery Ribs (2, chopped): Celery adds a refreshing crunch and savory flavor to the soup.
- Red Bell Pepper (1, diced): Red bell pepper adds sweetness and vibrant color to the soup.
- Garlic Cloves (4 cloves, minced): Garlic adds a pungent, aromatic flavor to the soup.
- Dried Black Beans (2 cups, soaked overnight): Dry beans are the star ingredient of this soup, providing protein, fiber, and essential nutrients. Soaking them overnight helps to soften the beans and reduce cooking time.
- Vegetable Broth (5 cups): Vegetable stock serves as the liquid base for the soup, infusing it with flavor and richness.
- Cumin (1 Tbsp): Cumin adds warm, earthy notes and a distinctive aroma to the soup.
- Oregano (1 Tsp): Oregano contributes a slightly floral and herbaceous flavor to the soup. I
- Bay Leaf (1): Bay leaves add a subtle, aromatic flavor to the soup. It infuses the broth with a mild herbal essence and depth of flavor.
- Salt and Black Pepper (to taste): Salt and black pepper are essential for seasoning the soup. They balance the flavors and enhance the taste of the other ingredients.
- Lime Juice (1 Tbsp):
- Lime juice adds a bright, citrusy flavor to the soup, balancing the richness of the beans and spices.
- Cilantro (¼ cup, chopped):
- Cilantro serves as a fresh, aromatic garnish for the soup.
WHY YOUR FAMILY WILL LOVE BLACK BEAN SOUP?
Three reasons why you will love eating slow cooker vegan black bean soup:
- Nutrient-Rich Ingredients: Slow cooker vegan black bean soup is packed with nutrient-rich ingredients such as black beans, vegetables like carrots, celery, onions, and red bell peppers, along with flavorful herbs and spices. These ingredients provide a variety of essential vitamins, minerals, fiber, and antioxidants, promoting overall health and well-being.
- Rich Flavor and Aroma: The slow cooking process allows the flavors of the ingredients to meld together, resulting in a rich, hearty soup with deep, complex flavors. The combination of sautéed vegetables, aromatic herbs, and spices creates a comforting and satisfying meal that tantalizes the taste buds and fills the kitchen with enticing aromas.
- Convenience and Versatility: Slow cooker vegan black bean soup is incredibly convenient to prepare. Once you’ve assembled the ingredients in the slow cooker, you can simply set it and forget it, allowing the flavors to develop and intensify over time.
HOW TO PREPARE VEGAN BLACK BEAN SOUP?
Time needed: 1 day, 4 hours and 15 minutes
- Combine Ingredients in Slow Cooker:
In your slow cooker, add the chopped onion, carrots, celery ribs, red bell pepper, minced garlic, soaked black beans, vegetable broth, cumin, oregano, bay leaf, salt, and black pepper.
- Mix Well:
Stir all the ingredients together until well combined, ensuring that the seasonings are evenly distributed. - Slow Cook the Beans:
Cook on High: Set your slow cooker to high heat and cook for 4 hours. Make sure the lid is securely in place to trap the heat and moisture.
After 4 hours, check the black beans for tenderness. They should be soft and fully cooked. - (OPTIONAL STEP) Use Immersion Blender:
Using an immersion blender, partially blend the soup directly in the slow cooker. Blend to your desired consistency to create a creamy black bean soup, leaving some beans and vegetables intact for texture. Be careful not to over-blend. - Add Lime Juice and Serve:
Squeeze the fresh lime juice into the soup and stir well. The lime juice adds a zesty kick and brightens up the flavors of the soup.
Taste the soup and adjust the seasoning if necessary. Add more salt or pepper according to your preference.
Ladle the hot vegan black bean soup into bowls.
Garnish each serving with a sprinkle of chopped cilantro.
FAQ – FREQUENTLY ASKED QUESTIONS:
While soaking the black beans overnight can help reduce their cooking time and improve their texture but it’s not necessary. Recipes that call for unsoaked beans need to be cooked longer in the slow cooker.
Yes, you can substitute canned black beans for dry beans in a black bean soup recipe. However, adjust the cooking time because canned beans are already cooked. I think it’s best to add them later in the cooking process to prevent them from turning to mush.
The consistency of the soup can be adjusted by controlling the amount of liquid added. If the soup is too thick, you can add more vegetable broth to thin it out. Conversely, if it’s too thin, you can continue cooking it with the lid off to allow some of the liquid to evaporate and thicken.
Yes, you can add additional vegetables, herbs, spices, or even protein sources like tofu or seitan. Just be aware of how these ingredients will affect the flavor and texture of the dish.
Cooking times can vary depending on the type of slow cooker used. Generally, black bean soup recipes cook on high for 4-6 hours or on low for 8-10 hours. It’s critical to check for tender beans and adjust the cooking time accordingly to avoid over-cooking the beans.
Sautéing the vegetables before adding them to the slow cooker can help enhance their flavor and texture by caramelizing their natural sugars. While it’s not necessary, sauteing the veggies can add complexity to the soups flavor.
I DON’T HAVE A SLOW COOKER CAN I STILL MAKE BLACK BEAN SOUP?
If you don’t have a slow cooker, there are other ways to prepare black bean soup. One option is to try the stove top using a large pot or Dutch oven. Sauté onions, carrots, celery, red bell pepper, and garlic in olive oil until softened, add soaked black beans, vegetable broth, cumin, oregano, bay leaf, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 1.5 to 2 hours until the beans are tender. Use an immersion blender to partially blend the soup for a thicker consistency, and finish with fresh lime juice and chopped cilantro. Another option is to use a pressure cooker like the Instant Pot, to cook the soup quickly. Sauté the vegetables, add the remaining ingredients, and high pressure cook for 25-30 minutes. These methods offer quick alternatives to slow cooking, ensuring tasty black bean soup.
HOMEMADE SOUP RECIPE SUBSTITUTIONS AND VARIATIONS:
- Beans: Instead of black beans, you can use other varieties such as kidney beans, pinto beans, or navy beans. Each type of bean will bring a slightly different flavor and texture to the soup.
- Vegetables: Feel free to customize the vegetable mix based on your preferences or what you have on hand. You can add diced tomatoes, sweet potatoes, spinach, kale, jalapeno peppers, or zucchini for added nutrition and flavor.
- Broth: While vegetable broth is commonly used in vegan recipes, you can substitute it with water. For a non-vegan option chicken broth or chicken stock
- Spices: Experiment with different spices to change the flavor. Instead of cumin and oregano, try adding chili powder, smoked paprika, or curry powder for a unique twist. You can also add a pinch of red pepper flakes or hot sauce for some heat.
- Herbs: In addition, add cilantro, you can garnish the soup with fresh parsley, green onions, or a dollop of vegan sour cream for added freshness and creaminess.
- Acid: If you don’t have lime juice, use lemon juice to add acidity and brightness to the soup.
- Texture: If you prefer a creamier soup, blend a portion using an immersion blender or regular blender before serving. This will give the soup a thicker consistency while maintaining some texture from the whole beans and vegetables.
- Protein: To increase the protein content of the soup, you can add cooked quinoa, lentils, or chickpeas. You can also stir in vegan sausage or tofu cubes for added protein.
- Toppings: Get creative with toppings to add extra flavor and texture. Add avocado slices, crushed tortilla chips, vegan cheese shreds, dairy-free yogurt, or cashew cream.
WHAT DO YOU SERVE WITH BLACK BEAN SLOW COOKER SOUP?
Vegan black bean soup goes with many side dish options. Serve it alongside slices of warm, crusty bread for dipping, or go for cornbread for a sweet and savory element. For a crunchy texture, crumble tortilla chips over the soup or serve them on the side. Enhance the soup’s freshness with sliced avocado, a squeeze of lime juice, and a sprinkle of fresh cilantro. Another option is adding vegan dollop of sour cream or cashew cream for added richness. A simple green salad dressed with a vinaigrette provides a refreshing contrast to this hearty soup. To add more calories, serve the soup over cooked white rice or quinoa so the grains can soak up the flavorful broth.
HOW DO YOU STORE AND REHEAT LEFTOVER SOUP?
To store leftover bean soup, allow it to cool to room temperature prior to transferring it to an airtight container or individual portion-sized containers. Seal the containers tightly and store them in the refrigerator for up to 3-4 days. Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through, or use a microwave-safe bowl, heating in 1-minute intervals, stirring in between, until hot. Once heated, taste and adjust seasoning if needed, and serve hot, garnished with fresh herbs or toppings as desired.
HOW DO YOU STORE LEFTOVER BEAN SOUP FOR LATER CONSUMPTION?
To freeze leftover bean soup for later consumption, allow it to cool completely to room temperature after cooking. Once cooled, portion the soup into freezer-safe containers or resealable freezer bags, leaving some space at the top for expansion. Label each container or bag with the date and contents, then seal them tightly. For bags, remove as much air as possible before sealing. Lay containers or bags flat in the freezer to freeze them quickly and evenly. Once frozen solid, the soup can be stored for up to 3-4 months. When ready to eat, thaw the soup overnight in the refrigerator before reheating on the stovetop or in the microwave until heated through.
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Easy Slow Cooker Vegan Black Bean Soup Recipe
Equipment
- Crockpot/Slow Cooker
Ingredients
- 1 Tbsp Olive Oil
- 1 Onion (large)(chopped)
- 2 Carrots (chopped)
- 2 Celery Ribs (chopped)
- 1 Red Bell Pepper (diced)
- 4 cloves Garlic (minced)
- 2 Cups Dry Black Beans (soaked overnight)
- 5 Cups Vegetable Broth
- 1 Tbsp Cumin
- 1 Tsp Oregano
- 1 Bay Leaf
- Salt and Black Pepper to taste
- 1 Tbsp Lime Juice
- ¼ Cup Cilantro (chopped)
Instructions
- Combine Ingredients in Slow Cooker: In your slow cooker, add the chopped onion, carrots, celery ribs, red bell pepper, minced garlic, soaked black beans, vegetable broth, cumin, oregano, bay leaf, salt, and black pepper.
- Mix Well: Stir all the ingredients together until well combined, ensuring that the seasonings are evenly distributed.
- Cook on High: Set your slow cooker to high heat and cook for 4 hours. Make sure the lid is securely in place to trap the heat and moisture.
- Check for Doneness: After 4 hours, check the black beans for tenderness. They should be soft and fully cooked.
- Remove Bay Leaf: Once the soup is done cooking, carefully remove the bay leaf from the soup. It has imparted its flavor, and you don’t want to serve it in the final dish.
- Use Immersion Blender: Using an immersion blender, partially blend the soup directly in the slow cooker. Blend to your desired consistency, leaving some beans and vegetables intact for texture. Be careful not to over-blend.
- Add Lime Juice: Squeeze the fresh lime juice into the soup and stir well. The lime juice adds a zesty kick and brightens up the flavors of the soup.
- Adjust Seasoning: Taste the soup and adjust the seasoning if necessary. Add more salt or pepper according to your preference.
- Serve: Ladle the hot vegan black bean soup into bowls.
- Garnish each serving with a sprinkle of chopped cilantro.
- Enjoy!
- Serve the soup hot and enjoy its comforting flavors. It pairs well with some crusty bread or a side salad for a complete meal. Refrigerate any leftovers for later consumption.