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Challenge: Fall Harvest

{Slow Cooker} Smokey Black Bean Soup

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This recipe for {Slow Cooker} Smokey Black Bean Soup is loaded with fresh vegetables, slightly smokey, spicy and TOTALLY delicious.

{Slow Cooker} Smokey Black Bean Soup


  • Two 16 oz cans black beans
  • ⅔ cup yellow onion
  • ½ cup carrots
  • 2 cups tomatoes
  • one 8 oz can of chipotle peppers in adobo sauce
  • 1 tsp cumin
  • 1 tsp minced garlic
  • 2 tsp liquid smoke
  • 2 cups water
  • ½ tsp salt & pepper
  • Optional toppings: cilantro, chopped avocado and lime juice.


  1. Start by chopping the following ingredients: ⅔ cup yellow onion, ½ cup carrots, 2 cups tomatoes.
  2. Place your chopped ingredients into your slow cooker.
  3. Open two 16 oz cans of black beans and add them to the pot (Do not drain cans. Pour beans & liquid into slow cooker).
  4. Open one 8 oz can of chipotle peppers in adobo sauce. Chop the peppers and add them to the pot.
  5. Add the following ingredients: 1 tsp cumin, 1 tsp minced garlic, 2 tsp liquid smoke, 2 cups water, ½ tsp salt & pepper.
  6. Turn your slow cooker to low, if you will be gone most of the day. If not, you can put it on high for 2-3 hours.
  7. When you are ready to eat, top it with fresh cilantro, chopped avocado and a squeeze or two of lime juice.

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