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Vegan Black Bean Slow Cooker Soup


  • 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


  • 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.