Description
A hearty and healthy slow cooker black bean soup that’s easy to prepare and packed with flavor.
Ingredients
Scale
- 2 cups dried black beans, rinsed and sorted
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- Fresh cilantro, for garnish (optional)
- Sour cream or Greek yogurt, for serving (optional)
Instructions
- In a slow cooker, combine the rinsed black beans, diced onion, bell pepper, minced garlic, vegetable broth, cumin, smoked paprika, chili powder, salt, black pepper, and bay leaf. Stir to combine.
- Add the diced tomatoes (with their juice) to the slow cooker and mix well.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beans are tender.
- Once cooked, remove the bay leaf and stir in the olive oil and lime juice.
- For a creamier texture, use an immersion blender to blend a portion of the soup, or transfer a cup or two to a blender and blend until smooth, then return it to the slow cooker.
- Serve hot, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt if desired.
Notes
- For added heat, include diced jalapeños or a pinch of cayenne pepper in the slow cooker.
- To make it a complete meal, serve the soup over cooked rice or quinoa for added texture and nutrition.
- Prep Time: 15 minutes
- Cook Time: 8 hours on low or 4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg