Smoky Slow Cooker Black Bean Soup

The other morning, I got up at 5:45 to get ready for work, just like any other day. And like any other day, I packed my lunch and made breakfast. But I also completely made dinner BEFORE work- by mixing just a few ingredients in my Crockpot- in just FIVE MINUTES.

Behold: the amazing, the wondrous – not to mention healthy, delicious, and hearty – Smoky Slow Cooker Black Bean Soup!

As I was making this recipe, I realized something: I cook with a LOT of smoked paprika. On chicken, in chili, in enchiladas… smoked paprika is definitely a pantry staple and potentially the most used spice in my kitchen, aside from salt and pepper. What I love about it is its ability to add a smoky, meaty flavor to a vegetarian dish. Yes, this soup also has bacon in it (because… well, do I really need a reason why? It’s bacon. That’s enough.), which also contributes to the smoky flavor, but you can also easily make a vegetarian/vegan version of this soup without sacrificing too much flavor by omitting the bacon, using vegetable stock instead of chicken, and adding a bit more smoked paprika for more of a flavor punch. Do yourself a favor and if you don’t have any, buy some.

I cannot tell you how happy I was to come home at 6:30- yes, more than 12 hours later- and have dinner ready to go. The smell of the house was incredible. All I had to do when I got home was mash the beans with a potato masher and stir in some fresh cilantro. Done!

While I’m on the subject: I know my recipe below says to cook the soup on high for 4 hours or low for 8. However, my work day is more like ten hours, plus commute time. At first, I wasn’t sure if my slow cooker would cook something properly if I left it on for more than 8 hours, especially since cooking in a regular oven requires such precision with timing. But I went ahead and tried it with multiple recipes before this one, and have found that as long as you are cooking on low, adding a few more hours to the required 8 does not ruin the dish. It comes out perfect. Another beautiful perk about using a slow cooker– precise timing is not necessary!

Recipe below. Enjoy!

Smoky Slow Cooker Black Bean Soup

This soup is hearty, healthy, and absolutely delicious, and takes only 5 minutes of prep! Let your Crockpot do the work for you. Vegan/vegetarian optional.

• Author: Elizabeth Lindemann

Ingredients

• 1 lb. dry black beans, presoaked and drained
• 1 red or green bell pepper, seeded and diced
• 1 small onion, diced
• 2 stalks celery plus the leaves, finely chopped
• 2 carrots, diced
• 2 slices thick-cut bacon, cut into small pieces
• 4 cups chicken broth
• 1 teaspoon smoked paprika
• 2 teaspoons cumin
• 1/4 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• salt and pepper, to taste
• 1/3 cup chopped fresh cilantro
• Cotija cheese, sliced avocado, sour cream, chopped red or green onions, hot sauce, or other fixings for serving (optional)

Instructions

1. Stir together all ingredients besides cilantro to your slow cooker.
2. Cook on low for 8 hours or high for 4 hours, or until beans are tender.
3. Use a potato masher to mash the beans in the soup to thicken to desired consistency.
4. Stir in cilantro.
5. Serve with optional fixings.

Notes

To make this vegan/vegetarian, use vegetable broth instead of chicken and omit the bacon. Add more smoked paprika for more flavor.
Freeze the leftovers in an airtight bag or container for up to 6 months.