Vegan Slow Cooker Black Bean Soup

📝 Ingredients

• 2 cups or 1 pound dried black beans (soaked overnight and rinsed*)
• 1 14.5 ounce can crushed fire roasted tomatoes
• 1 bell pepper (cored and diced)
• 2 jalapenos (cored and diced)
• 1 yellow onion (diced)
• 3 garlic cloves (minced)
• 2 teaspoons oregano
• 3 teaspoons chili powder
• 3 teaspoons cumin
• 3 teaspoons chipotle chili powder**
• 1 tablespoon vegan Worcestershire (such as Annie’s)
• 2 bay leaves
• 4 cups vegetable broth (I recommend Better Than Bouillon)
• suggestions toppings: diced avocado (chopped cilantro, diced green onions)

👨‍🍳 Instructions

1. 1Place all ingredients into the slow cooker, stir together, and cook on high for 8 hours. Remove bay leaves at end of cooking.
2. 2Scoop out several cups of the soup into a bowl or large measuring cup and blend with an immersion blender until pureed. Alternatively, you can blend it in a regular blender but be sure to allow it to cool beforehand. Once it’s pureed, add it back to the slow cooker and stir together.
3. 3Serve warm in separate bowls and top with avocado, cilantro, and green onions.