Rich, smoky barbeque flavor meets bean soup in this warming and filling vegan recipe. Our Los Muertos Barbeque seasoning adds the perfect amount of spice and depth to compliment smooth tomato paste and tangy avocado and cilantro, making this slow cooker meal a go-to any day of the week.
SMOKY BLACK BEAN SOUP
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Servings
6
Prep Time
20 minutes
Cook Time
4 hours
Ingredients
-
2 Tbsp Ava Jane’s Extra Virgin Avocado Oil
- 2 stalks celery, diced
- 1 medium onion, finely chopped
- ¼ cup tomato paste
- 3 cloves garlic, finely chopped
- 3 cups vegetable broth or water
- 3 cans black beans, drained
- 1 cup canned corn
-
2-3 tsp (depending on how much spice you prefer) Ava Jane’s Los Muertos Barbecue Spice Blend
- Fresh avocado chunks and cilantro for topping
Directions
- In a large skillet, heat avocado oil on medium-high. Add celery and onion and saute 6 to 8 minutes or until starting to brown.
- Add tomato paste, garlic, and Los Muertos Barbeque seasoning. Continue stirring until garlic is golden and tomato paste has browned. Add in ½ cup vegetable broth.
- Transfer the mixture to a 6 to 8 quart slow-cooker along with beans, corn and the remaining broth.
- Cover and cook on high for 4 hours or low for 6 hours.
- Serve garnished with avocado chunks and cilantro.