Slow Cooker Black Bean Soup
When winter rolls around and I'm still in the height of my health kick, I love to make this nutritious and fiber-packed slow cooker black bean soup. Even though it's filled with hearty beans and veggies, it's surprisingly light and incredibly easy to make.
Servings: 8 +
Calories: 226kcal
Ingredients
For the Black Bean Soup Recipe:
- 1 pound dried black beans rinsed
- 1 large onion peeled and diced
- 2 medium red bell peppers seeded and diced
- 2 quarts vegetable broth
- 1/3 cup Franks Cayenne Hot Sauce
- 6 cloves garlic minced
- 2 bay leaves
- 1 tablespoon ground cumin
- Salt and pepper
Possible Toppings:
- Chopped scallions
- Cilantro
- Jalapeno slices
- Shredded cheese
- Lime wedges
- Sour cream or plain yogurt
Instructions
- Place all the ingredients in a large 6-8 quart slow cooker and season with 1 teaspoon of salt and 1/2 teaspoon ground pepper. Turn the slow cooker on medium, cover, and cook for 10-12 hours. (You could soak the beans in water overnight to reduce the cooking time by half, but it's not necessary.)
- Once the beans are tender, remove the bay leaves. Use an immersion blender to blend the soup until two-thirds of the beans are pureed and the soup is thick. Salt and pepper to taste, then serve warm with fresh toppings.
Video
Notes
Slow cookers vary in temperature. I have three and they all take different amounts of time to cook the same recipe. If your crockpot tends to be really low heat, turn your slow cooker on high to make sure the beans are tender.
You can keep this homemade soup in an airtight container in the fridge for 4 to 5 days. You can store this in the freezer for up to 6 months and place it in the refrigerator to thaw before warming up on the stove or microwave.
Nutrition
Serving: 1cup | Calories: 226kcal | Carbohydrates: 43g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Sodium: 1259mg | Potassium: 946mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1455IU | Vitamin C: 39.7mg | Calcium: 86mg | Iron: 3.5mg