Crockpot Smoky Black Bean Soup

Crockpot Smoky Black Bean Soup

A hearty and flavorful soup with a hint of smokiness, perfect for a cozy meal.

Servings: 6 | Cook Time: 360 minutes

Prep Time: 15 minutes | Total Time: 375 minutes

Ingredients

• 2 cups dried black beans, rinsed and sorted
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 bay leaf
• 1 tbsp lime juice

Instructions

1. Prepare Beans: Soak beans overnight or use the quick-soak method, then drain and rinse.
2. Combine Ingredients: Place beans, onion, garlic, tomatoes, broth, smoked paprika, cumin, pepper, salt, and bay leaf in the crockpot.
3. Cook: Cover and cook on low for 6-8 hours or until beans are tender.
4. Blend: Remove bay leaf, then use an immersion blender to partially blend the soup for a creamy texture.
5. Finish: Stir in olive oil and lime juice, then adjust seasoning to taste.
6. Serve: Ladle into bowls and garnish with fresh cilantro or sour cream if desired.

Tips

• For extra heat, add a diced jalapeño with the other ingredients.
• If the soup is too thick, add more broth or water to reach desired consistency.
• Store leftovers in an airtight container for up to 3 days in the refrigerator.