Black Bean Slow Cooker Soup

Prep Time: 10 minutes

Yield: 6-8 servings


  • 1 large white or yellow onion, chopped
  • 2 red or yellow bell peppers, cored and chopped
  • 2 carrots, chopped
  • 5 cloves garlic, minced
  • 1-2 jalapeno peppers, seeded and diced
  • 4 cups vegetable stock
  • 4 (15-ounce) cans black beans, rinsed and drained
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 2 teaspoons Himalayan or sea salt
  • 2 teaspoons black pepper
  • Avocado, diced 
  • Cilantro, chopped for garnish


  1. Place all ingredients in slow cooker and stir to combine.
  2. Cook on low for 6-7 hours, or high for 3-4. You want the vegetables to be just cooked through.
  3. Then, it’s your choice whether to serve the soup as is, which will be more brothy, or to use a blender or immersion blender to create more of a thick, creamy consistency. 
  4. Serve warm, and garnish with that avocado powerhouse and some cilantro. Amazing!