Easy Crock Pot Black Bean Soup

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  • 1 tbsp extra virgin olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 2 cups dried black beans soaked overnight, rinsed and drained
  • 4 cups organic broth (vegetable or chicken)
  • ¼ cup fresh cilantro or parsley, chopped
  • 2 bay leaves
  • 2 tsp ground cumin
  • 1 tbsp sea salt
  • 1 cup water
  • 6 corn tortillas warmed
  • Heat olive oil in a sauté pan over medium heat and sauté onions until they are translucent. Add chopped garlic and sauté one minute.
  • Place the onion and garlic mixture into the crock pot along with the rest of the ingredients (except tortillas) and stir to combine. Cook on low for 8-10 hours. Remove bay leaves.
  • Using either a hand blender or traditional blender, puree the ingredients to your desired texture (I like to get it so a few pieces of beans are still visible so the soup is thick and still has a bit of texture).
  • Top with your favorite salsa. Serve with warm corn tortillas for dipping.
Throw all the ingredients in the crock pot in the AM and you've got a delicious meal when you get home at night!