Slow-Cooker Southwestern Bean Soup Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine black beans, corn, diced tomatoes, vegetable broth, onion, garlic, cumin, chili powder, and salt.
• STEP 2.Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the beans are tender.
• STEP 3.Using an immersion blender, partially blend the soup to thicken it slightly, leaving some whole beans and vegetables intact.
• STEP 4.Serve hot with a dollop of sour cream, shredded cheese, and tortilla chips on top.
• STEP 5.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For a spicier soup, add a diced jalapeno or a pinch of cayenne pepper.
• If you prefer a smoother soup, blend it completely using a countertop blender.
• Garnish with fresh cilantro and a squeeze of lime juice for added freshness and flavor.

Storage and Serving

• This soup can be stored in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave until heated through.
• Serve the soup with your favorite toppings, such as sour cream, shredded cheese, diced avocado, or chopped green onions.