Slow Cooker Black Bean Soup with Lime and Cilantro

Canned black beans, tomatoes, bell pepper, onion, cumin, and vegetable broth simmer slowly into a hearty vegetarian soup. Blending part of the batch makes it creamy without dairy, while lime and cilantro brighten each bowl.

Prep: 15 min · Cook: 240 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion
• 1 medium bell pepper
• 3 cloves garlic
• 2 teaspoons ground cumin
• 4 15-ounce cans (425 g each), rinsed and drained canned black beans
• 1 28-ounce can (794 g) diced tomatoes
• 4 cups (946 ml) vegetable broth
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 medium lime
• 0.5 cup (15 g), loosely packed fresh cilantro

Cooking instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper and cook until slightly softened, about 4 minutes. Add the garlic and cumin and cook for 30 seconds. (about 5 min) — Medium heat
2. Transfer the vegetables to a 6-quart (5.7-liter) slow cooker. Stir in the black beans, diced tomatoes, vegetable broth, salt, and pepper. (about 3 min)
3. Cover and cook on LOW for 6 to 7 hours or HIGH for 4 hours, until the vegetables are tender and the soup reaches at least 165°F (74°C). (about 420 min) — LOW or HIGH
4. Ladle about 2 cups (480 ml) of the soup into a blender, or use an immersion blender to partially blend one section directly in the slow cooker. Blend until mostly smooth, then return or stir it into the soup. Use caution when blending hot liquid. (about 5 min)
5. Squeeze in the lime juice and stir in the cilantro. Taste and adjust the salt, pepper, or lime juice. Serve hot. (about 3 min)