Slow Cooker Black Bean Soup
Author: Adapted from Rick Bayless's Black Bean Soup
Ingredients
- 4 cups onions, small diced
- 1½ cups celery root, peeled and small diced
- 1½ cups fennel, diced
- 6 garlic cloves, chopped
- 3 to 4 canned chipotle chiles in adobo, finely chopped, liquid reserved
- 1 pound dried black beans (we like Midnight Black)
- 6 cups vegetable broth
- 2 bay leaves
- 1 28-ounce can fire roasted diced tomatoes, well drained
- 2 cups cooked posole (or corn)
- salt
- olive oil
- 3 T adobo can liquid
- Greek yogurt
- Avocados, diced
- Green onions, sliced
- Cilantro, chopped
Instructions
- Heat a tablespoon or two of olive oil in the bottom of a slow cooker and set to the "Brown" setting. If your slow cooker doesn't brown, use a large saute pan on the stove. Add onions, celery root, fennel, garlic, and and a pinch of salt. Cook until the vegetables begin to brown and soften. If using a saute pan, add the cooked vegetables to the slow cooker.
- Add chipotles (plus liquid), black beans, tomatoes, broth, and bay leaves. Cover and cook on high for 3 hours or low for 8 hours or until beans are tender.
- Remove the bay leaves.
- Remove 3 cups of soup and puree in a blender until very smooth, then return back to the slow cooker. Stir well.
- Add the posole or corn. Taste for salt and cook for 30 more minutes.
- Top and serve with chopped avocado, greek yogurt, green onion, and cilantro.
Recipe by The Taste Edit at https://thetasteedit.com/slow-cooker-black-bean-soup/