You won't miss the meat in a satisfying slow-cooker soup packed with black beans, vegetables and spicy seasonings.
Slow-Cooker Zesty Black Bean Soup
- Prep Time 1 hr 25 min
- Total 13 hr 25 min
- Servings 9
- Ingredients 13
Ingredients
- 2 cups dried black beans (1 pound), sorted and rinsed
- 10 cups water
- 8 cups vegetable broth
- 2 cans (14.5 ounces each) diced tomatoes with green chilies, undrained
- 2 medium carrots, coarsely chopped (1 cup)
- 2 medium onions, coarsely chopped (1 cup)
- 1/4 cup chopped fresh cilantro
- 2 teaspoons finely chopped garlic
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground red pepper (cayenne)
- Sour cream, if desired
- Chopped fresh cilantro, if desired
Instructions
-
Step1Heat beans and water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
-
Step2Drain beans. Place beans and remaining ingredients except sour cream and cilantro in 6-quart slow cooker.
-
Step3Cover and cook on Low heat setting 10 to 12 hours.
-
Step4Serve soup topped with sour cream and cilantro.
Nutrition
175
Calories
1g
Total Fat
10g
Protein
40g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 175
- Calories from Fat
- 10
- Total Fat
- 1g
- Saturated Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 1410mg
- Total Carbohydrate
- 40g
- Dietary Fiber
- 8g
- Protein
- 10g
% Daily Value*:
- Iron
- 16%
- 16%
Exchanges:
2 Starch; 1 Vegetable;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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