Vegan Black Bean Soup-5
Recipes, Savory, Vegan

Vegan Black Bean Soup Recipe for #SundaySupper

October 19, 2014

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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41 Comments

  • Reply Amber @ Fit Foodie Runs October 19, 2014 at 2:48 AM

    I love black bean soup – especially in the winter time! It’s so yummy! I really love that you make yours in the crock pot. Set it and forget it! Awesome dish!

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  • Reply Liz October 19, 2014 at 3:00 AM

    So spicy and flavorful!!! Your soup sounds marvelous!!!

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  • Reply Dorothy at Shockingly Delicious October 19, 2014 at 6:34 AM

    That looks rich and GOOD!

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  • Reply Tara October 19, 2014 at 9:22 AM

    That looks thick and hearty and I love black beans!

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  • Reply Anna@stuffedveggies October 19, 2014 at 11:09 AM

    Thanks for a great article on not soaking beans! I quit soaking mine a couple of years ago – and I cook them in the slow cooker. It works great for me. But, still, I occasionally encounter someone who tells me with great authority that my method doesn’t work – “everyone knows” it causes gas!” Go figure! It’s nice to have the science to back it up : )

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    • Reply Shannon October 19, 2014 at 6:11 PM

      I know! science rocks! The lack of soaking beans really caters to my lazy side 😉

  • Reply Ala October 19, 2014 at 1:07 PM

    I’ve been eyeing black bean soups all week on Pinterest–lucky me to have stumbled across this. It sounds absolutely perfect for us! Thank you for sharing this!

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  • Reply The Ninja Baker October 19, 2014 at 1:40 PM

    Mmm. I can almost smell the garlic and onions simmering with the beans. Hooray for no-bean-soaking recipes!

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  • Reply Shaina October 19, 2014 at 3:00 PM

    Yum! This sounds really tasty. I’ve never made my own black bean soup, but since it’s one of my favorite kinds of soup, I’ll definitely have to give this a try.

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    • Reply Shannon October 19, 2014 at 6:10 PM

      It’s very easy, in the slow cooker you just have to hang out, easy peasy!

  • Reply Tracy October 19, 2014 at 3:58 PM

    I have never had Black Bean soup – it looks healthy and delicious!!

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    • Reply Shannon October 19, 2014 at 6:09 PM

      Oh, you have to try some then! I like it thick and hearty, but if you blend it it gets a bit creamy and smooth!

  • Reply Marlene @Nosh My Way October 19, 2014 at 5:47 PM

    Now you have me craving Black Bean Soup. This looks so good and I know my daughter would love this one too. Gonna make it for her next time she visits.

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  • Reply Mike October 20, 2014 at 7:04 AM

    Great post! Thanks for sharing your Vegan Black Bean Soup Recipe. I will let my wife try this on our Sunday get together with our relatives. My wife will be happy for another new list on her recipes.

  • Reply Gwen @simplyhealthyfamily October 20, 2014 at 9:15 AM

    I wouldn’t say you were “wrong” it’s more of a matter of taste and opinion but I don’t think it’s just a matter of getting rid of the gas, I soak my beans to help remove the phytic acid, an anti-nutrient that binds minerals in the digestive tract, making them less available to our bodies. As for the taste factor, I’d rather add some salt and spices.

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  • Reply Sarah October 20, 2014 at 4:55 PM

    It looks so thick and rich – perfect comfort food!

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  • Reply Sarah October 20, 2014 at 4:59 PM

    Thick and hearty – love this kind of dinner!

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  • Reply Cindys Recipes and Writings October 21, 2014 at 2:05 AM

    I wouldn’t wait for cold weather to try this soup!

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  • Reply Julie @ Texan New Yorker October 21, 2014 at 11:44 AM

    I love black bean soup so much! Yours looks fabulous. That is very interesting about not soaking the beans first. I always soak mine overnight because the one time I didn’t, I got seriously screwed when I tried cooking them (though admittedly not in a slow cooker). I mean, they literally just would. not. cook. At all. So I have been a bit paranoid since then. But certainly next time I put them in a slow cooker dish I’ll definitely try not soaking overnight first. That would be nice to skip that step, since I tend to forget it and then have to push off the bean meal another day. Oops.
    Thanks for posting!

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