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Slow-Cooker Zesty Black Bean Soup

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By Betty Crocker Kitchens
Updated Dec 15, 2009
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Drain beans. Place beans and remaining ingredients except sour cream and cilantro in 6-quart slow cooker.
  • Step 
    3
    Cover and cook on Low heat setting 10 to 12 hours.
  • Step 
    4
    Serve 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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