Ingredients:

  • 1 cup (192g) dried black beans, sorted and rinsed
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 2 medium (120g) carrots, diced
  • 1 large (150g) red bell pepper, diced
  • 2 tsp (6g) ground cumin
  • 1 tsp (3g) smoked paprika
  • 1 tsp (3g) chili powder
  • 1 tbsp (15g) tomato paste
  • 1 tsp (5g) salt
  • ½ tsp (1g) black pepper
  • 1 tbsp (15ml) fresh lime juice
  • 1 chipotle pepper in adobo, minced

Instructions:

  1. Combine the rinsed dried black beans, diced onion, minced garlic, carrots, and red bell pepper in the slow cooker.
  2. Stir in the tomato paste, cumin, smoked paprika, chili powder, salt, and black pepper until the vegetables are evenly coated in spices.
  3. Pour the vegetable broth over the mixture, secure the lid, and set the slow cooker to Low for 8 hours or High for 4 hours until beans are tender.
  4. Switch the slow cooker to the Off position and pulse the soup 3–5 times with an immersion blender to create a creamy texture while keeping some whole beans.
  5. Stir in the fresh lime juice and minced chipotle pepper before serving.