This hearty soup taste less than 10 minutes to prep and is so filling!
Print Recipe

Ingredients
  

  • 2 cups dried black beans
  • 1 quart vegetable stock
  • 1 large jar of salsa
  • 4 stalks of celery or 1 bulb fennel chopped
  • 1 large or 2 small onions chopped
  • 4 cloves garlic
  • 1 tsp white vinegar
  • salt to taste
  • optional garnish: cilantro avocado and corn chips

Instructions
 

  • Soak Beans overnight (optional)
  • In a slow cooker add all ingredients except the salt and garnishes. Add water if needed to fill to 1" below the top.
  • Cook on low for 8-10 hours (taste beans to make sure they have cooked and softened all the way).
  • Remove half of beans and veggies into a bowl, then use an immersion blender to blend the other half of the soup until smoothe. Combine all back together again and add salt to taste.
  • Serve warm with garnishes.