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autumn = soup

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Remember how I said summer = grilling, well with a new season comes a new love; autumn = soup. I love soup for all its’ flavors and the warm sensation it brings to your body as you eat it. I love soup because it provides comfort and I love soup because you can throw things in a crock pot in the morning and have dinner ready for you when you come home that night. There is minimal preparation. That’s a winner in my book.

Slow Cooker Black Bean Soup

Adapted from : Woman’s Day Magazine


  • 6 cups low-sodium vegetable broth
  • 1 Tbsp canned chipotle peppers, chopped & sauce
  • 2 Tbsp adobo powder
  • 2 tsp cumin
  • 1 lb dried black beans, rinsed
  • 1 large red onion, chopped
  • 4 garlic cloves, chopped
  • Sour cream, salsa and cilantro for serving


  1. In a slow cooker whisk together broth, chopped chipotle peppers & sauce, adobo powder and cumin
  2. Stir in beans, onion and garlic
  3. Cover and cook for on high for 5 to 6 hours or on low 7 to 8 hours
  4. Using food processor, puree half the soup
  5. Put puree half back into slow cooker, combine together
  6. Serve with sour cream, salsa, cilantro

About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

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