slow cooker black bean soup

I am always on the hunt for recipes that take minimal prep and either quick or I can use one of those many kitchen appliances I have so I don’t have to actively think about cooking for my weeknights.

I mean really, if you don’t own a slow cooker or instant pot at this point, are you even a busy mom?

Don’t get me wrong, I know not everyone is about the slow cooker or the Instant Pot, and if I have the time, I would rather cook the meal if I have the time. But reality is that our weeknights are full of work and sports and homework, so if I’m not planning something that is easy to put together, we’re not eating healthy. I’m making a bad, and usually expensive choice that I don’t feel good about after dinner is done.

The other component to this is having a kid who luckily isn’t the pickiest of eaters but still has her pickiness. While that’s never been a thing that’s bothered me, after all, we all have our things, it does drive me to create recipes or find dinners that I know will work with her taste. That way I avoid making two different dinners or giving her something that isn’t all that good for her either.

The versatility of this recipe is why I love it. If you want it spicier, you can make it spicier, if you want to immersion blend it because maybe the texture of beans are weird to someone in your family, you can. You can also use dry beans in case you don’t have any canned black beans hanging around.

Here’s my tip: If you’re using dried black beans, use 1 lb and be sure to soak them overnight!

The other reason why I like this one is because you can have a ton of different types of toppings and everyone can choose what they want to put on their own bowl!

SLow cooker black bean soup

Prep time: 15 minutes

Cook time: 6-8 hours

Serves: 6 people

1 onion, diced

3 garlic cloves, minced

1 cup frozen and chopped bell peppers (or 2 fresh bell peppers, diced)

2 15 oz cans of black beans, rinsed and drained (or 1 lb of dry black beans, soaked overnight)

1 4 oz can of diced green chiles

24 oz diced tomatoes

3 oz tomato paste

1/2 tsp baking soda

2 tblsp taco seasoning (or more to taste)

2 3/4 cup of water or broth

Salt to taste

Spray your slow cooker with non-stick spray. Combine all the ingredients in your slow cooker and cook on low for 8 hours or high for 6 hours. Serve while hot with your favorite toppings!