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SLOW COOKER BLACK BEAN SOUP

INGREDIENTS

•  1 pound dried black beans, or 4 (15 oz.) cans, drained
•  1 yellow onion, diced
•  5 cloves garlic, minced
•  2 carrots, diced
•  1 stalk celery, diced
•  1 jalapeno, seeded and diced
•  1 tablespoon chili powder
•  1 tablespoon cumin
•  1/8 teaspoon smoked paprika
•  15 oz. diced fire roasted tomatoes
•  4-6 cups vegetable broth
•  1 teaspoon sea salt, to taste
•  1 can corn kernels, drained (optional)
•  hot sauce, to taste

TOPPINGS

•  1-2 avocados, diced
•  1/2 red onion, diced
•  1 jalapeno, seeded and sliced
•  small bunch of fresh cilantro
•  1 cup cherry tomatoes, halved
•  1-2 avocados, diced
•  1/2 red onion, diced
•  1 jalapeno, seeded and sliced
•  small bunch of fresh cilantro
•  1 cup cherry tomatoes, halved

INSTRUCTIONS

1. If using dried beans, soak in water overnight. Drain and rinse the beans.
2. To a slow cooker crock pot, add the beans, onion, garlic, carrots, celery, jalapeno, spices, tomatoes, 1/2 teaspoon salt, and 4 cups vegetable broth. Cover and cook on high for 4 hours, then another two hours over low heat. If using canned beans, cook on low for 6 hours. Carefully transfer about 2 cups to a blender and puree, or use an immersion blender. This will make the soup extra creamy. Add it back into the slow cooker. Stir in the corn and let warm up for a few minutes. I like adding the corn after the soup has cooked so that it stays bright yellow and doesn't get too soft. Taste the soup and a few dashes of hot sauce if you like it spicy, and/or add more salt to taste. If the soup has thickened too much, add more of the broth.
3. Serve the black bean soup in bowls and add your favorite toppings!

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