Slow Cooker Chipotle Black Bean Soup
Servings: 8 -10 servings
Ingredients
- 2 cups dried black beans*
- 6 cups vegetable broth
- 1 large sweet potato peeled and chopped
- 1 cup chopped yellow onion
- 2 cloves garlic minced
- 14 oz can diced tomatoes
- 8 oz can diced green chilies
- 3 chipotle peppers in adobe sauce diced
- 3 tbsp adobe sauce
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp ground coriander
- Juice of 3 limes
- 1/4 cup chopped fresh cilantro plus more to garnish
- Salt to taste
Instructions
- Place beans in slow cooker. Top with broth, sweet potatoes, onion, garlic, tomatoes, chilies, chipotle peppers, and adobe sauce.
- In a small bowl, mix together spices. Add to black bean mixture. Give all the ingredients a quick stir.
- Set your slow cooker to 6 hours on low. At the end of 6 hours, add in lime juice and chopped cilantro, and salt to taste. Please note that all slow cookers are different. It may need additional time to soften the beans, or change the setting to high. Mine cooks perfectly on low for 6 hours.
- Blend half of the soup mixture with an immersion blender (or regular blender). This step is not necessary, but gives the soup a partly smooth texture.
- Serve hot with your favorite toppings (avocado, green onion, tomatoes, or more cilantro).
Notes
Dried black beans do require soaking. I will sometimes soak overnight. For this recipe I forgot to soak, and it turned out great giving it a more "earthy" taste. It's up to you!