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Slow Cooker Black Bean Soup

Course: Main Course
Servings: 4
Calories: 323kcal

Equipment

  • Slow Cooker

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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