• 1 pound dried black beans

  • 4 cups low sodium vegetable broth

  • 1 yellow onion, finely chopped

  • 1 red bell bell pepper, finely chopped

  • 2 jalapeño peppers, seeded and finely chopped

  • 1 cup salsa or chopped tomatoes

  • 2 teaspoons minced garlic, about 4 cloves

  • 1 heaping tablespoon chili powder

  • 2 teaspoons ground cumin

  • 1 teaspoon ground pepper

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cayenne pepper (reduce or omit for a milder soup)

  • 1/2 teaspoon paprika

  • avocado and cilantro for topping, if desired

  • 1 tablespoon sesame seeds, if desired

  • dairy-free vegan sour cream




  1. in a large bowl, place beans. fill with water about 1 inch above the beans. let them soak overnight.

  2. drain and rinse the beans.

  3. in the bowl of a slow cooker, place the beans, broth, onion, bell bell pepper, jalapenos, salsa, garlic, chili powder, cumin, salt, pepper, cayenne and paprika. stir to combine.

  4. cook on high heat for 6 hours, until the beans are fully cooked.

  5. when the soup is ready, you can leave it as is, process or blend half the soup until smooth and return it to the pot, or process or blend all the soup until smooth.

  6. serve hot; top with avocado, vegan sour cream and cilantro.

  7. add previously cooked sesame seeds (place in skillet over medium heat, do not stop stirring until sesame seeds are golden brown). use as a garnish and adds a delicious flavor to the bean soup.

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