Ingredients:

  • 1 lb (450g) dry black beans, sorted and rinsed
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 medium (150g) yellow onion, finely diced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 4 cloves (20g) garlic, minced
  • 1 bell pepper (150g), diced
  • 2 tsp (10g) ground cumin
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (2g) cayenne pepper
  • 1 bay leaf
  • 1/4 tsp (1g) black pepper
  • 1 lime, juiced (approx. 2 tbsp / 30ml)
  • 1/4 cup (15g) fresh cilantro, chopped

Instructions:

  1. Dice the onion, carrots, celery, and bell pepper into uniform pieces.
  2. Place the rinsed dry beans at the bottom of the slow cooker. Add the diced vegetables, minced garlic, cumin, smoked paprika, cayenne, and black pepper.
  3. Pour the vegetable broth over the top and nestle the bay leaf into the liquid. Stir gently to combine.
  4. Cover with the lid and cook on Low for 7-8 hours or High for 4 hours until the beans are tender and the broth has thickened.
  5. Remove the bay leaf. Use an immersion blender directly in the pot and pulse 3-4 times to blend approximately 20% of the soup for a creamy consistency.
  6. Stir in the fresh lime juice and chopped cilantro before serving.