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Olivia

Slow Cooker Black Bean Soup: A Healthy Delight You’ll Love!

A hearty and healthy slow cooker black bean soup that's easy to prepare and packed with flavor.
Print Recipe
Prep Time 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. Add the diced tomatoes (with their juice) to the slow cooker and mix well.
  3. Cover and cook on low for 8 hours or on high for 4 hours, until the beans are tender.
  4. Once cooked, remove the bay leaf and stir in the olive oil and lime juice.
  5. 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.
  6. Serve hot, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt if desired.

Nutrition

Serving: 1cupCalories: 210kcalCarbohydrates: 30gProtein: 12gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 2.5gSodium: 400mgFiber: 10gSugar: 2g

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.

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