This Slow Cooker Southwestern Black Bean Soup is a hearty and filling comfort food dish that will please even the most die-hard meat-lovers! It’s an ideal football party food, a great tailgating option, as well as an easy dairy-free and vegetarian weeknight dinner option!
Anyone who knows my husband is well aware that Fall is his favorite time of year. He played football in college, and he still stays “active” in the game via his multiple hardcore Fantasy Football Leagues. As soon as mid-August rolls around and the television talk turns to his favorite sport, Keith does a little happy dance!
In my mind, though, football season is just as much about the food and tailgates as it is the actual game! That’s where this delicious soup comes into “play” (pun intended! hah!)…
Finding a filling meal that is easy to prepare in advance, pleases a crowd of differing palates, and caters to most allergy and dietary restrictions can be HARD. After all, whatever you serve still has to taste GOOD!
I love that I can put together this very affordable pot of soup in a matter of about 10 minutes, and then I can let my Crock Pot do the rest of the work!
Beans, veggies, and broth go into the slow cooker first:
After the ingredients simmer all day, you just stir in the seasoning, corn, and Silk Cashewmilk. Soy milk would also work well to keep the meal dairy-free, but I absolutely love the cashewmilk’s creamy texture and impressive nutritional stats. It adds the perfect smooth touch to finish off the soup!
While this would be a great lunch or dinner option any day of the week, it’s particularly great for football tailgates or other similar gatherings because you can just leave it simmering in your Crock Pot while you enjoy the party. Set out some small bowls or mugs along with a variety of toppings and allow your guests to help themselves!
The hearty, smoky beans provide such a delicious taste and texture that your football-loving fans will never even notice that this soup is meat-free and dairy-free! And that’s what I call a WIN. Boom!
Slow Cooker Southwestern Black Bean Soup
Yield 6 cups
- ½ lb. dried black beans, rinsed
- 3 ½ cups vegetable broth
- 1 onion, diced
- 1 carrot, diced
- 2 stalks celery, diced
- 1 bay leaf
- ½ cup Silk Original Plain Soymilk or Silk Unsweetened Cashewmilk
- 1 (15.25 ounce) can corn, drained
- 1 ¼ teaspoons cumin
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- ½ teaspoon salt (or more), to taste
- ¼ teaspoon liquid smoke (optional)
- Optional (for garnish): lime slices, sliced green onion; tortilla strips
- Place beans, broth, onion, carrot, celery, and bay leaf in large slow cooker. Cover and cook until beans are tender – approximately 8 hours on low or 5 hours on high.
- Discard bay leaf.
- Stir in Cashewmilk, corn, cumin, garlic powder, pepper, salt, and liquid smoke. Taste and add additional seasoning if desired.
- Ladle soup into individual mugs or bowls and garnish with desired toppings.
Love this recipe? I encourage you to take the #MeatlessMondayNight challenge too! You can “Sideline Meat” this football season by having a #MeatlessMondayNight with a little help from Silk. Visit Silk’s Store Locator to find these products in your area, and be sure to check out the Silk Sideline Meat website for even more delicious recipes and for a chance to win a giveaway!
Looking for other delicious slow cooker ideas? Try these favorites:
This conversation is sponsored by Silk. The opinions and text are all mine.