Description
A hearty, nutritious black bean soup made in a slow cooker, perfect for busy evenings or meal prep.
Ingredients
Scale
- 2 cups black beans, dried (or 4 cans black beans, drained and rinsed)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil (optional)
- Chopped cilantro for garnish (optional)
Instructions
- If using dried black beans, soak them overnight and rinse.
- In a crockpot, add black beans, onion, garlic, bell pepper, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper.
- Stir the ingredients to combine.
- Cook on low for 360-480 minutes or high for 180-240 minutes.
- When finished, use a potato masher to mash some of the beans for creaminess, if desired.
- Serve hot, garnished with cilantro if using.
Notes
For extra flavor, sauté aromatics in olive oil before adding to the crockpot.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
Keywords: black bean soup, slow cooker, high protein, vegan soup