Ingredients:

  • 3 cans (15 oz / 425g each) black beans, drained and rinsed
  • 1 large yellow onion, diced (1 cup / 150g)
  • 1 red bell pepper, diced (1 cup / 150g)
  • 2 medium carrots, diced (½ cup / 60g)
  • 3 cloves garlic, minced (1 tbsp / 15g)
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (6g) smoked paprika
  • 1 tsp (2g) ground cumin
  • ½ tsp (1g) dried oregano
  • ¼ tsp (0.5g) red pepper flakes
  • 1 bay leaf
  • 1 tsp (6g) salt
  • ½ tsp (3g) black pepper
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. Gather diced vegetables and rinsed beans. For added depth, lightly sauté the diced onion and minced garlic in olive oil for 3 minutes before adding to the slow cooker.
  2. Combine the black beans, vegetables, vegetable broth, and all spices (except the lime juice) into the slow cooker. Stir until spices are evenly distributed.
  3. Cover and cook on High for 3-4 hours or Low for 7-8 hours, until carrots are tender and the soup is deep mahogany in color.
  4. Remove and discard the bay leaf.
  5. Using an immersion blender, pulse the soup 3-4 times, or blend 2 cups (480ml) of the soup in a standard blender and stir back into the pot to create a creamy base.
  6. Stir in the fresh lime juice and serve.