Vegan Black Bean SoupTis the season and I’ve had my slow cooker out for a few weeks. Budget is the theme of this weeks #SundaySupper and to be honest this meal is so cheap that I figured I’d include it. The jalapenos are the pricey bit, and if you don’t have the spices that’s an expense. The whole thing (minus the spices) was 5 dollars, if that for a huge crock of soup.

Vegan Black Bean Soup-2Don’t soak your beans. This is a great article on it. It doesn’t improve the taste or texture. Sure, it takes a bit longer but when you are making a recipe like this in the crockpot it’s not like you have to babysit it! Just set it and go. I actually made this recipe overnight and it gave me a fitful sleep. My house smelled like yummy onions, garlic and beans so I kept on waking up. Note to self: set it when I leave for work next time!

Vegan Black Bean Soup-3If you are home around the 6 hour mark check the water levels. I’ve made this recipe a few times with beans purchased at different places and the second time (the photo time) it got to a stew consistency which is perfect for us here, but that’s because the beans soaked up a lot more water. I bought those beans at the grocery store so no guarantee on how old they were. The “fresher” dried beans from the farmers market soaked up less liquid.

Vegan Black Bean Soup-4

Vegan Black Bean Slow Cooker Soup

Vegan Black Bean Slow Cooker Soup

Ingredients

  • 1 pound dried black beans (2 cups)
  • 2 Tbsp extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 large stalks celery, chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 6 large cloves garlic, minced
  • 1 Tbsp ground cumin
  • 4 cups vegetable stock
  • 2 cups water
  • 2 bay leaves
  • 1 tsp salt, plus more if needed

Instructions

  1. Pick over beans; rinse well.
  2. Heat oil in a frying pan or large pot over medium-high heat. Add the onions, bell pepper, celery, jalapeño and garlic and cook, stirring frequently, until the vegetables are beginning to brown, 5 to 8 minutes. Add cumin and cook, stirring, 1 minute more.
  3. Add all the ingredients to a 5-quart slow cooker and turn it to the highest setting. Cover and cook on high at least 8 hours.
  4. Remove bay leaves. Before serving, you can blend with a hand mixer or hand-held submersible blender until the mixture is thick, with beans, onion and peppers visible. I like mine chunky so I don't blend.
http://www.killerbunniesinc.com/2014/10/vegan-black-bean-soup-for-sundaysupper/

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