Slow Cooker Black Bean Soup
  1. Heat a tablespoon or two of olive oil in the bottom of a slow cooker and set to the "Brown" setting. If your slow cooker doesn't brown, use a large saute pan on the stove. Add onions, celery root, fennel, garlic, and and a pinch of salt. Cook until the vegetables begin to brown and soften. If using a saute pan, add the cooked vegetables to the slow cooker.
  2. Add chipotles (plus liquid), black beans, tomatoes, broth, and bay leaves. Cover and cook on high for 3 hours or low for 8 hours or until beans are tender.
  3. Remove the bay leaves.
  4. Remove 3 cups of soup and puree in a blender until very smooth, then return back to the slow cooker. Stir well.
  5. Add the posole or corn. Taste for salt and cook for 30 more minutes.
  6. Top and serve with chopped avocado, greek yogurt, green onion, and cilantro.
Recipe by The Taste SF at