Ingredients 

1/2 diced onion

1 stalk of celery

1/2 large carrot, chopped

3 cloves of garlic, minced

1 1/2 t cumin

1/4 t cayenne pepper - or to taste

3 c black beans, drained and rinsed

1 1/2 c diced tomatoes

1 c water

1 lime, juiced

Directions

1. Combine all ingredients together in your slow cooker. Cook on high for 4 hours, or on low for 6 hours.

2. Pour approximately half the soup into a blender (or use an immersion blender) and blend into a smooth puree. Be sure to leave a spot for the steam to escape. Add the pureed soup back into the slow cooker and mix everything well. Ladle into bowls, top with desired toppings and enjoy!

Notes

Instant Pot

If you prefer to use your Instant Pot, place in all the ingredients and set to 10 minutes on manual. Let it natural release, then complete the additional steps in the recipe.

Stove Top

If you don't have a slow cooker, or if you need to increase the servings above 6 and your slow cooker is too small, make it on the stove top in a large stock pot instead. Add all ingredients to the pot and bring to a boil. Once boiling, reduce to a simmer. Cover and let simmer on low for an hour before blending.

Serving Size

One serving equals approximately 1.5 cups.

Leftovers

Refrigerate in an airtight container for up to four days. Freeze for up to two months.

Toppings

Cilantro, avocado, dairy-free plain yogurt, salsa and/or tortilla chips.