Ingredients:

  • 1 lb (450g) dry black beans, sorted and rinsed
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 large (200g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 medium (150g) red bell pepper, diced
  • 1 jalapeño (10g), seeded and minced
  • 1 bay leaf
  • 1 tbsp (6g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) cayenne pepper
  • 1 tsp (6g) sea salt
  • 1/2 tsp (1g) black pepper
  • 2 tbsp (30ml) fresh lime juice
  • 1/4 cup (10g) fresh cilantro, chopped

Instructions:

  1. Rinse the dried black beans thoroughly under cold water to remove any debris.
  2. Place the beans, diced onion, garlic, bell pepper, jalapeño, and bay leaf into the slow cooker.
  3. Stir in the cumin, smoked paprika, cayenne, salt, and pepper until the beans are evenly coated.
  4. Pour the vegetable broth over the top.
  5. Cover with the lid and set the slow cooker to Low for 8 hours (or High for 4–5 hours) until beans are tender and liquid has thickened.
  6. Remove the bay leaf.
  7. Use an immersion blender directly in the pot to pulse 3-4 times, blending about 1/3 of the soup to create a creamy consistency.
  8. Stir in the lime juice and fresh cilantro just before serving.