Jul 23 2012

Vegan Slow Cooker Black Bean Soup

Using a slow cooker may not be the first thing you think of when it comes to summer cooking, but I love it because of its ease.

Summer is so hectic, and the last thing I want to do is be stuck inside cooking. Using the slow cooker allows me to spend only 10-15 minutes in the morning on dinner. I turn it on, and forget about it.

This recipe is from Fresh From The Vegetarian Slow Cooker, and it’s a big hit with the kids. It’s similar to chili, without the spice. If you want more heat, just add a little more chili powder.

You can use canned black beans, but it tastes so much better when you make your own. I make large batches at once and freeze them.

Ingredients:

1 Tbsp olive oil
1 medium-size yellow onion, chopped
1 medium size carrot, chopped
1/2 small green pepper, seeded and minced
2 garlic cloves, minced
3 cups cooked black beans or two 15.5-ounce cans black beans, drained and rinsed
one 14.5 ounce can diced tomatoes, left undrained
4 cups vegetable stock
2 bay leaves
1 tsp ground cumin
1 tsp dried thyme
1/4 tsp cayenne pepper
salt and freshly ground black pepper
2 tsp fresh lemon juice (optional)
Directions:
Heat oil in a large skillet over medium heat. Add the onion, carrot, bell pepper, and garlic, cover, and cook until softened , about 5 minutes. Transfer the cooked vegetables to a 4-6 quart slow cooker, add the beans, tomatoes and their juice, stock, bay leaves, cumin, thyme, and cayenne, and season with salt and pepper. Stir to combine. Cover and cook on low for 8 hours. Remove and discard the bay leaf and taste to adjust the seasonings.

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