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Let your slow cooker do the heavy lifting for this set-and-forget vegan supper. Ladle the warm, cumin-scented soup into bowls, pile on all the fixin’s, and dig in!
Note: If you’re using an Instant Pot instead of a slow cooker, settings vary. Set the Instant Pot to slow cook on the “normal” setting for 8 hours.
Contains: tree nuts
What You Get
Dried black beans
What You'll Need
Salt and freshly ground pepper
Peel and chop 2 cloves of garlic. In a sauté pan over medium-high heat, warm 2 tablespoons olive oil. Add the mirepoix and cook until softened, 5 minutes. Add the garlic and 1 teaspoon cumin and stir until the vegetables are coated and the garlic is fragrant, 1 minute longer.
Rinse the beans under cold water. Transfer the beans to the slow cooker and add the vegetables. Pour in the vegetable broth, along with 2 cups water. Cover and slow cook until the beans are tender, on the low setting for 8 hours or on the high setting for 4 hours (see note below). Towards the end of cooking, add the tomatoes and cook until warmed through, 5 minutes.
Peel, pit, and dice the avocado. Pick the cilantro leaves and toss the stems. Cut the lime into wedges.
When the soup is ready, season to taste with salt and pepper. Ladle the soup into bowls, top with the avocado and cilantro, squeeze with lime, dollop with yogurt, and serve warm.