Vegan Black Bean Soup from the Slow Cooker

Black Bean Soup with Rice & Tomatoes

This is a hearty, wonderful soup that is quite popular at our house. My young daughter is absolutely thrilled to see it on our table for dinner. And, even better, it's easy to make - total hands-on preparation time is about 10 minutes!

This is a nice one to put on before Church in the morning & serve for Sunday Lunch or Dinner.

Black Bean Soup
Cook in Slow Cooker or Crock Pot 4 to 5 hours on High
3 Cups Dry Black Beans, Sorted & Rinsed - No Need to Soak!
7 Cups Water (I start with Cool Water from tap)
2 1/2 teaspoons Salt
1 (12 oz) bag Frozen Bell Peppers & Onions (or 1 Bell Pepper & 1 Onion Chopped)*
3/4 Cup Sliced Carrot* (or 1 large carrot, sliced)

After cooking, and Shortly before serving, Add

Black Bean Soup Simmering

1 (15oz) can Diced Tomatoes (with their liquid)
2 Tablespoons Taco Seasoning (or packet of Store Bought)
1/4 cup Wine (any color - dry, not sweet)
Add water if needed to achieve desired thickness/texture - usually a cup or two.

Blend with Immersion Blender until mixture is about 1/2 blended & 1/2  (or, however you prefer)

Serve with Rice & Tomatoes for Garnish.
Corn Muffins & Slaw are nice Accompaniments.

(I have not made this on the stove top, but I would expect it to work fine if you presoaked the beans, and stirred it occasionally while cooking.)

Just a note - the black beans do turn the carrots a strange purplish color - not to worry - they taste fine : )

*When making this for a friend who could not eat peppers, I substituted Mirepoix Mix (1/2 cup each - onion, celery, carrots) for both the Three Pepper & Onion Blend & the Carrot - it worked great.

Tips for dining with Omnivores: Grilled Kielbasa slices make a nice garnish. Additionally, Omnivores may enjoy Sour Cream and/or Shredded Cheddar Cheese on top.

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