Slow Cooker Black Bean Soup
A hearty and flavorful Slow Cooker Black Bean Soup that’s easy to prepare and perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Total Time: 8 hours 15 minutes (low) or 4 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Vegan
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 black beans overnight can reduce cooking time, but it is not necessary when using a slow cooker.
- This soup can be easily customized with additional vegetables or spices according to your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg