Description
A deliciously easy slow cooker black bean soup that is perfect for a warm meal.
Ingredients
Scale
- 1 pound dried black beans, rinsed and sorted
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, for garnish
- Sour cream or avocado, for serving (optional)
Instructions
- In a slow cooker, combine the rinsed black beans, chopped onion, minced garlic, bell pepper, carrots, celery, diced tomatoes, vegetable broth, cumin, smoked paprika, chili powder, salt, and pepper.
- Stir the ingredients together until well mixed.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beans are tender.
- Once cooked, use an immersion blender to blend the soup to your desired consistency, or leave it chunky if you prefer.
- Stir in the lime juice and adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro and a dollop of sour cream or slices of avocado if desired.
Notes
- Soaking the beans overnight will reduce cooking time and may improve digestibility.
- This soup can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- Feel free to add other vegetables or spices to customize the soup to your taste.
- Prep Time: 15 minutes
- Cook Time: 8 hours on low or 4 hours on high
- Category: Soups
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 14g
- Protein: 13g
- Cholesterol: 0mg