Slow Cooker Black Bean Soup

• Produce

  • 1 lb Black beans, dry
  • 3 Celery stalks
  • 3 cloves Garlic, fresh
  • 1 Green bell pepper
  • 1 Jalapeno pepper
  • 1 Onion, medium
  • 1 Red bell pepper
  • 1 can Tomatoes

• Condiments

  • 1 tsp Hot sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 tbsp Chili powder
  • 1 tbsp Paprika
  • 1 tsp Salt

• Nuts & Seeds

  • 2 tbsp Cumin

• Other

  • 2 Leaves bay

Found on apinchofhealthy.com

Description

Directions

• Place all ingredients (except for optional toppings) in the slow cooker, and cook on low for 10 hours.
• One hour prior to serving: remove the bay leaves, and use a potato masher to go in and mash a few of the beans to thicken the texture.
• Serve with desired toppings.
• Refrigerate leftovers, and keep for up to a week.

Nutrition