Slow Cooker Black Bean Soup

Hearty and delicious, this approachable soup is filled with flavor, without being so spicy that my kids refuse it. I love to top my bowl with some shredded cheddar cheese for extra comfort.

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Slow Cooker Black Bean Soup

Yield: 8

Author: Lauren Ford

Prep time: 20 MinCook time: 4 HourTotal time: 4 H & 20 M

Ingredients

• 1 Large yellow onion, diced
• 4 Large carrots, scrubbed and diced
• 4 Cloves garlic, minced
• 1 Red bell pepper, seeded and diced
• 1 Large stalk celery, diced
• 1 28 oz can San Marzano tomatoes (certified), including juices
• ½ Cup water
• 1 ½ Tablespoon ground cumin
• 1 ½ Teaspoon dried oregano
• 1 ½ Teaspoon dried basil
• ½ Teaspoon chili powder
• 2 15 oz Cans black beans, drained and rinsed
• 1 Quart chicken stock or bone broth (vegetable stock is ok, too)
• Sea salt and freshly ground black pepper to taste

Instructions

1. Step one: Generously coat the insert of a slow cooker with your choice of pan spray (I use avocado oil). Combine all ingredients in the insert and stir to mix thoroughly.
2. Step two: Set the temperature to low and cook, stirring occasionally, for 4 hours, or high for about 2 hours*. The soup is done when the flavors have combined, and the vegetables are soft.
3. Step three: Using a blender or immersion blender, puree the soup until your desired consistency. I like to leave some lumps in, for texture.
4. Step four: Serve, garnished with green onions and cilantro, shredded cheddar cheese, maybe even a dollop of sour cream.

Calories

176

Fat (grams)

1

Carbs (grams)

31

Fiber (grams)

10

Net carbs

21

Sugar (grams)

8

Protein (grams)

11

Sodium (milligrams)

462

Cholesterol (grams)

0

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Created using The Recipes Generator