Slow Cooker Black Bean Soup
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Slow Cooker Black Bean Soup
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This slow cooker black bean soup is rich, hearty, and ridiculously easy to make. It’s my go-to for busy weeks and comes together with minimal effort!
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Ingredients
Soup:
- 1 yellow onion peeled and diced
- 4 cloves garlic finely chopped or minced
- 2 red bell peppers deseeded and diced
- 2 carrots peeled and diced
- ¼ cup jalapeños deseeded and diced
- 4 cans black beans 14.5 oz each, drained and rinsed
- 4 cups vegetable stock
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
Toppings:
- ½ cup tortilla chips optional
- 1 avocado seed removed and diced (optional)
- ¼ cup sour cream optional
- ¼ cup jalapeños sliced, extra for serving (optional)
- 1 tablespoon cilantro leaves optional
Instructions
- Add to the bowl of a slow cooker the onion, garlic, bell pepper, carrots, jalapeños, black beans, vegetable stock, ground cumin, chili powder and paprika.
- Stir to combine the ingredients, then cover with a lid and slow cook for 6 hours on low or 4 hours on high.
- At the end of the cooking time, season the soup to taste with salt and pepper. Either serve the soup as if, use an immersion blender to partially blend the soup, or use an immersion blender to completely blend the soup until smooth.
- Ladle the soup into serving bowls, and top with the corn chip pieces, avocado, sour cream, extra jalapeños and cilantro leaves, if using.
Equipments used:
Notes
- Sauté the onions and garlic! Yes, it’s a slow cooker recipe, but taking five minutes to sauté the onions and garlic in a bit of oil before adding them to the pot really deepens the flavor.
- Whether it’s lime juice or a splash of vinegar, wait until the soup is done before adding any acid—it brightens the flavors and adds balance without making the beans tough.
- f you want a thicker consistency, use an immersion blender to purée about half of the soup—it gives you that creamy texture without needing any dairy.
- Add the spices in stages, starting with the beans and adjusting after they’ve cooked a bit to avoid overwhelming any one flavor.
- If you like spice, add more chili powder or throw in a diced jalapeño. If not, keep it mellow with just a pinch for a subtle warmth.
Nutrition Information
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Calories
382kcal
(19%)
Carbohydrates
59g
(20%)
Protein
18g
(36%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
6mg
(2%)
Sodium
888mg
(37%)
Potassium
1014mg
(29%)
Fiber
20g
(80%)
Sugar
6g
(12%)
Vitamin A
5410IU
(108%)
Vitamin C
67mg
(74%)
Calcium
96mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 59g | 20% |
| Protein | 18g | 36% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 6mg | 2% |
| Sodium | 888mg | 37% |
| Potassium | 1014mg | 22% |
| Fiber | 20g | 80% |
| Sugar | 6g | 12% |
| Vitamin A | 5410IU | 108% |
| Vitamin C | 67mg | 74% |
| Calcium | 96mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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