Tis 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.
Don’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!
If 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 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
- Pick over beans; rinse well.
- 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.
- 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.
- 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.
Scrumptious Mains (Breakfast and Dinner)
- Curry Baked Chicken Wings from Chocolate Moosey
- Shrimp Fried Rice from The Redhead Baker
- Grits And Grillades from Nik Snacks
- Vegan Black Bean Soup from Killer Bunnies, Inc
- Slow Cooker Swiss Steak from Nosh My Way
- Slow Cooker White Chicken Chili from Peaceful Cooking
- Curry Veg Soup from Jane’s Adventures in Dinner
- Easy Slow Cooker BBQ Beef from Noshing With The Nolands
- Tortelini & Cannelini Minestrone with Spinach from A Kitchen Hoor’s Adventures
- Addictive Korean Beef Bowl from A Mama, Baby & Shar-pei in the Kitchen
- Grilled Lemon Chicken with Corn Salad from Brunch with Joy
- Five Bean Chili from The Foodie Army Wife
- Vaca Frita from That Skinny Chick Can Bake
- Chicken Pot Pie Turnovers from The Life and Loves of Grumpy’s Honeybunch
- Spaghetti Squash Nests with Meatballs from Curious Cuisiniere
- Chicken Meatballs and Spaghetti from Cindy’s Recipes and Writings
- Cauliflower Chowder from Flavor Mosaic
- Individual Pumpkin Pie Oatmeal Cups from Peanut Butter and Peppers
- Unstuffed Cabbage Roll Casserole from Yours And Mine Are Ours
- Mac, Veggie and Cheese Casserole from Cooking Chat
- Loaded Sweet Potato Quinoa Chili from Sue’s Nutrition Buzz
- Chicken Pot Pie Cupcakes from Having Fun Saving
- Vegetable Fried Rice from Basic N Delicious
- Comforting White Bean-Pancetta Soup from The Weekend Gourmet
- Spicy Marinated Steak Tacos from Nik Snacks
- Mujadara with Lebanase Salata from Take A Bite Out of Boca
- Hunters Stew from Simply Healthy Family
- Brats & Kraut from Confessions of a Culinary Diva
- Beef Taco Soup from Fit Foodie Runs
- Slow Cooker “Hash Brown” Breakfast Casserole {#lowcarb #glutenfree} from Cupcakes & Kale Chips
- French Toast Pigs in a Blanket from Bobbi’s Kozy Kitchen
- Gluten Free Spinach and Feta Frittata from Gluten Free Crumbley
Satisfying Sides
- Tender Whole Wheat Bread from What Smells So Good?
- Austin-Style Black Beans from The Texan New Yorker
- Buffalo Chicken Egg Rolls w/Creamy Blue Cheese Dipping Sauce from Daily Dish Recipes
Sweet Treats
- Apple Blackberry Crisp from Hot Momma’s Kitchen Chaos
- Brown Sugar Shortbread from Shockingly Delicious
- Rock Cakes from Happy Baking Days
- Incredible White Chocolate Brownies from The Perfect Brownie
- Rocky Road Brownies from Wallflour Girl
- Autumn Spice Truffles from Desserts Required
- Profiteroles with Caramel Drizzle from Food Lust People Love
- Pumpkin Cake Donuts from NinjaBaking.com
- Carrot Cake Sheet Cake from Pies and Plots
- Risalamande (Danish Christmas Eve Rice Pudding) from Culinary Adventures with Camilla
Sips, Spreads, and Snacks
- Pumpkin Spice Roasted Pumpkin Seeds from Hezzi-D’s Books and Cooks
- Tex Mex Chicken Salad Spread from Momma’s Meals
- Budget Friendly Wines for Budget Friendly #SundaySupper from ENOFYLZ Wine Blog
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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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Amber @ Fit Foodie Runs recently posted…Beef Taco Soup #SundaySupper
So spicy and flavorful!!! Your soup sounds marvelous!!!
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That looks rich and GOOD!
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Dorothy at Shockingly Delicious recently posted…Baby Bok Choy Chips for October Unprocessed
That looks thick and hearty and I love black beans!
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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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Anna@stuffedveggies recently posted…Mediterranean Two Bean Salad
I know! science rocks! The lack of soaking beans really caters to my lazy side 😉
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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Mmm. I can almost smell the garlic and onions simmering with the beans. Hooray for no-bean-soaking recipes!
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The Ninja Baker recently posted…Gluten-Free Pumpkin Cake Donuts, #SundaySupper
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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Shaina recently posted…Mujadara with Lebanese Salata #SundaySupper
It’s very easy, in the slow cooker you just have to hang out, easy peasy!
I have never had Black Bean soup – it looks healthy and delicious!!
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Tracy recently posted…Chicken Pot Pie Cupcakes Recipe #SundaySupper
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!
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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Marlene @Nosh My Way recently posted…Slow Cooker Swiss Steak #SundaySupper {Low Carb}
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.
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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Gwen @simplyhealthyfamily recently posted…Hunters Stew #SundaySupper
It looks so thick and rich – perfect comfort food!
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Thick and hearty – love this kind of dinner!
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Sarah recently posted…Tender Whole Wheat Bread #SundaySupper
I wouldn’t wait for cold weather to try this soup!
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Cindys Recipes and Writings recently posted…Chicken Meatballs and Spaghetti #SundaySupper
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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Julie @ Texan New Yorker recently posted…Mark Bittman’s Veggie Fried Noodles