Slow Cooker Black Bean Soup
Servings: 4
Calories: 323kcal
- 1 pound black bean soup mix
- 1 onion, diced
- 5 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 Tbs chili powder
- 1 Tbs cumin
- dash cayenne pepper
- 8 cups broth (vegetable, tomato, chicken, or beef)
- 15 oz can diced tomatoes, undrained
- 15 oz can corn, drained
- salt and pepper to taste
Rinse and sort beans, no need to soak them since we're slow cooking.
Add the beans, onion, garlic, carrots, celery, spices, 8 cups broth, salt, and pepper to the slow cooker. Cover and cook on high for 4 hours.
If the soup has thickened too much, add more broth. Add the tomatoes and turn the heat to low for two hours.
For a creamier soup carefully take out and blend 2 cups in a blender, and add it back into the slow cooker. Stir in the corn and let heat for 5-10 more minutes. Add more salt and pepper if needed. Serve hot with your favorite toppings.
Serving: 1g | Calories: 323kcal | Carbohydrates: 54g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2186mg | Potassium: 1256mg | Fiber: 14g | Sugar: 6g | Vitamin A: 5929IU | Vitamin C: 17mg | Calcium: 146mg | Iron: 6mg