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Vegetarian Black Bean Soup

  • Prep Time: 20 minutes
  • Cook Time: 4 hours (HIGH) or 8 hours (LOW)
  • Servings: 6
  • Course: Soups & Salads

Give black bean soup a little flair with Moroccan flavors.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

This meat-less dish can be served up for any occasion. Use a Reynold Kitchens® Slow Cooker Liner when cooking this rich and savory Vegetarian Black Bean Soup and skip the hassle of cleanup!


  • 2 cans (15 to 16 ounces each) black beans, rinsed and drained
  • 2 medium sweet potatoes, peeled and cut into 1-inch pieces
  • 2 cups orange juice
  • 1 medium red sweet pepper, seeded and coarsely chopped
  • 1 cup packaged peeled fresh baby carrots, bias-sliced crosswise
  • 1 medium onion, coarsely chopped
  • 1 jalapeño chile pepper, seeded and finely chopped
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 clove garlic, minced
  • Shredded cheddar cheese (optional)
  • Reynolds Kitchens® Slow Cooker Liner


Step 1

LINE a 5- to 6-quart slow cooker with a Reynolds Kitchens® Slow Cooker Liner.

Step 2

ADD beans, sweet potatoes, orange juice, sweet pepper, carrots, onion, jalapeño pepper, chili powder, cumin, and garlic to the prepared slow cooker. Stir gently with a rubber spatula to combine.

Step 3

COVER and cook for 4 hours on high or for 8 hours on low.

Step 4

SERVE with cheese, if desired.

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