My slow cooker has seriously become my love this winter. There is nothing better than throwing ingredients in a pot, turning it on in the morning and arriving home to the comforting smell of dinner already made.
In fact, in anticipation of the snow and below zero temperatures we’re expected to have this week in Toronto, I have a new slow cooker concoction brewing away while I’m at the Toronto Yoga Conference today. If it turns out well, I’ll be sure to share this recipe with you soon. And if it continues to snow in Toronto into April, well, I’ll probably still be using my slow cooker too. (But as much as I love my slow cooker, I kind of hope it doesn’t! I’m definitely ready for spring/summer weather.)
This recipe doesn’t need any introduction. It’s got delicious southwestern flavours from the chili powder and cumin, a beautiful smokiness from the paprika and a gentle sweetness from the sweet potatoes (not to mention a whole whackload of vitamin A!) If you’re interested in more slow cooker recipes check out my Slow Cooker Vegan Split Pea Soup or Slow-Cooker French Lentil Soup for easy, hearty, vegan and satisfying recipes.
I can’t wait to share some highlights from the Toronto Yoga Conference next week, along with another recipe, so stay tuned! If you have any recipes that you love using your slow cooker for, I’d love to hear about them in the comments below!
Slow Cooker Black Bean Sweet Potato Soup
- 2 cloves garlic, minced using a microplane
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 1 lb. organic uncooked black beans, rinsed and picked over for stones
- 1 cup passata (pureed tomatoes)
- 2 Tbsp chili powder
- 1 tbsp. smoked paprika
- 1 Tbsp cumin
- 1 tsp oregano
- 1 tbsp. balsamic vinegar
- 4 cups organic vegetable broth, with no yeast extract/MSG
- 2 cups water
- Optional garnishes: chopped fresh cilantro, avocado, green onions, organic tortilla chips
- Rinse the black beans in a colander under cool running water and pick out any stones or debris.
- Combine all the ingredients except the garnishes in the slow cooker and mix well.
- Place the lid on the slow cooker and cook on high for 6-8 hours (you want the beans to get VERY soft). Once the beans are very soft, use an immersion blender** to blend the soup until it is thick and creamy (leave some beans whole if desired).
- Taste the soup and add salt if needed (this will depend on the brand of vegetable broth used). Ladle the soup into bowls and garnish with your desired toppings.