Slow Cooker Black Bean Soup

• servings: 8 servings
• active time: 10 minutes
• total time: 7 hours 10 minutes

Ingredients

6 cups black beans (drained and rinsed if using canned—or about 3 14.5 ounce cans)

2 cups peeled and diced sweet potato (or butternut squash)

1 cup onion (diced; about 1 medium)

1 quart vegetable stock (or chicken stock)

14 ½ ounce can diced or crushed tomatoes

2 tablespoons ground cumin

1 tablespoon chili powder

1 teaspoon salt

1/2 teaspoon garlic powder

1-2 cups fully cooked rice (brown or white)

Shredded cheese, sour cream, avocado, optional

Directions

Add the beans, sweet potato, onion, tomatoes, stock, cumin, salt, and chili powder to the slow cooker. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours.

Puree soup with an immersion blender or a regular blender, working carefully in batches.

Stir in the the rice, using 1-2 cups depending on how thick you'd like the soup.

Let sit, covered, for at least 5 minutes before serving to ensure the rice is warm.

Season to taste with additional salt if needed. Serve with shredded cheese, sour cream, and/or avocado, as desired.

Nutrition

• Calories: 323 kcal
• Total Fat: 2 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Sodium: 872 mg
• Total Carbohydrate: 64 g
• Dietary Fiber: 14 g
• Total Sugars: 6 g
• Protein: 15 g