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I homeschool and have a health ministry for friends, family, and health lovers world-wide. I'm totally into all-natural and avoid chemicals, food additives, etc. even in my cosmetics. I am working toward eating Vegan, Organic, and raw as much as possible (my family too). I'm married, and have two small kids and two grown step kids. Optimal Health - God's Way ".....and the fruit thereof shall be for meat (FOOD), and the leaf for MEDICINE." Ezekiel 47:12 KJV

Saturday, September 24, 2016

VEGAN SLOW COOKER BLACK BEAN SOUP recipe (gluten-free, dairy-free, soy-free)

Love this! So good! Even my 15 year-old daughter likes this! She doesn't like veggies in her food though, so I put the onion, garlic, and green pepper in my hi powered blender before adding them to the slow cooker. She never knew they were there. My Cuban mom always processed them anyway.

I did not use Jalapenos or the roasted tomatoes. But I did add a little Edward and Sons The Wizards organic hot sauce. I also used chicken broth instead of vegetable broth and added 1 cube organic vegetable Bouillon.

Recipe from this site:
Prep Time: 10 minutes
Cook Time: 8 hours
Yield: 4 bowls or 6 cups
2 cups or 1 pound dried black beans, soaked overnight and rinsed*
1 (14.5 ounce) can crushed fire roasted tomatoes (such as Muir Glen)
1 bell pepper, cored and diced
2 jalapenos, cored and diced
1 yellow onion, diced
3 garlic cloves, minced
2 teaspoons oregano
3 teaspoons chili powder
3 teaspoons cumin
3 teaspoons chipotle chili powder**
1 tablespoon vegan Worcestershire (such as Annie’s)
2 bay leaves
4 cups vegetable broth (I recommend Better Than Bouillon for the best flavor)
suggestions toppings: diced avocado, chopped cilantro, diced green onions
  1. Place all ingredients into the slow cooker, stir together, and cook on high for 8-10 hours. Remove bay leaves at end of cooking.
  2. Scoop out several cups of the soup into a bowl or large measuring cup and blend with an immersion blender until pureed. Alternatively, you can blend it in a regular blender but be sure to allow it to cool beforehand. Once it’s pureed, add it back to the slow cooker and stir together.
  3. Serve warm in separate bowls and top with avocado, cilantro, and green onions.
  4. *If you want to skip soaking the beans, be sure to rinse them and add an additional 2 cups water to the slow cooker prior to cooking. You can also substitute 2 cans of black beans, drained and rinsed, and reduce the vegetable broth to 3 cups and cook time to 4-6 hours.

**This gives the soup a smoky spice that we love but it might be too spicy for some. You can try starting out with just one teaspoon to see how you like it. You could also use 2 tablespoon adobo sauce (from a can of chilis in adobo sauce) if you can't find the powder.