Black Bean Puree Soup: Vegetable Loaded
This super easy Vegetable Loaded Black Bean Puree Soup is a wholesome soup filled with 8 vibrant veggies and protein-packed black beans that promises to be a delicious lunch, dinner, or side all while nourishing your body.
Equipment
- 1 Slow Cooker
Ingredients
- 2 medium carrots diced
- 2 bell peppers any color, diced
- 4 baby bella or white button mushrooms diced
- 1 onion diced
- Kale 3 handfuls, chopped
- 4 cloves garlic chopped
- 2 15 oz. cans of black beans drained and rinsed
- 1 15 oz. cans of diced tomatoes
- 1 15 oz. cans of refried beans vegetarian
- 1 cup vegetable broth
- 1 T chili powder
- 1 T cumin
- Salt
- Pepper
- Fresh cilantro optional topping
- Shredded cheese optional topping
- Crumbled tortilla chips optional topping
- Diced tomatoes optional topping
- Diced avocados optional topping
Instructions
- Chop all vegetables. They will be blended together after cooking, however cutting them small will allow for faster cooking if that is desired.
- Add all ingredients except for the optional toppings and salt and pepper to a slow cooker.
- Mix well and allow to cook for approximately 6 hours on high.
- Blend the soup using an immersion blender or a regular blender until it reaches a smooth consistency. Leave thick to use as a dip or spread. Add more vegetable broth to thin to desired soup consistency.
- Taste the soup and season with salt and pepper as needed.
- Add desired toppings and enjoy!
Notes
This vegetable loaded black bean puree can be made into a dip or spread. Simply skip adding additional vegetable broth to thin the soup.