Gather all your ingredients, dice the yellow onion and green bell pepper, and mince the garlic.

In your slow cooker, add black beans (do not drain), olive oil, diced onion, bell pepper, and minced garlic. Sprinkle in dried oregano, red pepper flakes, smoked paprika, salt, and pepper. Pour vegetable broth over mixture and add bay leaves. Stir to combine.

Cover the slow cooker and cook on high for 2 to 2.5 hours until veggies are tender.

After cooking, remove bay leaves, and blend the soup to your desired consistency using an immersion blender.

Serve in bowls and add your favorite toppings like sour cream, diced avocado, or cilantro.