Slow Cooker Black Bean Soup
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
6 1.5 cups each
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Calories
29373 kcal
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Course
Main Course, Soup
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Cuisine
American, International, Vegetarian, Vegan, gluten-free
Slow Cooker Black Bean Soup
Description
Slow Cooker Black Bean Soup combines uncooked black beans with aromatic vegetables and a blend of spices to create a hearty and nourishing meal. The soup starts with garlic, onion, celery, and grated carrot, which cook down slowly alongside black beans and salsa in vegetable broth and water. The chili powder and cumin provide a mild warmth, complemented by oregano. After cooking for several hours on high, part of the soup is blended using an immersion blender to develop a creamy consistency, while retaining some whole beans to add texture.
The lengthy slow cooker cooking ensures the beans become very soft, thickening the soup naturally without additional thickeners. This soup can be seasoned further with salt after blending, as broth saltiness may vary. It's an inviting dish that showcases familiar pantry spices and fresh vegetables, creating a filling and wholesome soup.
Serve it with bread or rice for a complete meal. The slow cooker method frees time for other tasks while the soup cooks thoroughly.
Notes mention that chili powder is a mild chili blend distinct from cayenne pepper. Using an immersion blender is recommended to safely blend hot soup; otherwise, cool batches can be puréed in a regular blender with caution.
Ingredients
- 2 cloves garlic $0.16
- 1 yellow onion $0.41
- 2 ribs celery $0.33
- 2 carrot $0.28
- 1 lb. black bean $1.75, uncooked
- 1 cup salsa $0.85
- 1 Tbsp chili powder $0.30
- 1/2 Tbsp cumin $0.15, ground
- 1 tsp oregano $0.05, dried
- 4 cups vegetable broth $0.53
- 2 cups water $0.00
Instructions
- Mince the garlic, dice the onion and celery, and grate the carrots on a large holed cheese grater. Rinse the black beans in a colander under cool running water and pick out any stones or debris.
- Combine the garlic, onion, celery, carrots, black beans, salsa, chili powder, cumin, oregano, vegetable broth, and water in a 5-7 quart slow cooker. Stir well.
- Place the lid on the slow cooker and cook on high for 6-8 hours (you want the beans to get VERY soft). Once the beans are very soft, use an immersion blender** to blend the soup until it is thick and creamy (leave some beans whole if desired). Taste the soup and add salt if needed (this will depend on the brand of vegetable broth used).
Notes
- Chili powder used here is a mild blend, so do not substitute cayenne pepper without adjusting heat levels.
- Use an immersion blender to blend the hot soup safely; if unavailable, cool the soup and blend in batches carefully to avoid burns.
- Adjust salt after blending to account for varying saltiness of vegetable broth brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61.5 cups each
Amount Per Serving
Calories 29373 kcal
% Daily Value*
| Serving | 1.5Cups | |
| Calories | 293.73kcal | 15% |
| Carbohydrates | 54.75g | 18% |
| Protein | 17.4g | 35% |
| Fat | 1.43g | 2% |
| Sodium | 1305.7mg | 54% |
| Fiber | 19.5g | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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