Slow Cooked Black Bean Soup

Slow Cooked Black Bean Soup

Time to Table:
> 1 hour
Contains:
No major allergens
Servings:
6
Gluten-Free, Vegan

Nothing’s better than a slow-simmered soup on a cold day! Make this black bean soup on the stove or in a slow cooker for a delicious and low-effort meal. It also makes a great vegetarian option, full of protein and savory flavor.

See Nutrition Information

How to Make It

Ingredients

  • 16 oz. dry black beans (1 lb. bag)
  • 1 yellow onion, diced
  • 7 cloves garlic, chopped
  • 1 poblano pepper, diced
  • ¾ cup celery, diced
  • 1 ½ cups fresh tomatoes, diced or 1 (14.5 oz.) can diced tomatoes
  • 2 tablespoons chili powder
  • 32 oz. low-sodium vegetable broth (4 cups)
  • 2 cups of water
  • 2 jalapeños without seeds, diced (optional)
  • Juice of 1 lime
  • Salt to taste

Preparation

1
Rinse beans in running water and remove any debris.
2
Soak beans overnight, then rinse again.
3
Combine and mix all ingredients in a slow cooker or large pot.
4
If you are using a slow cooker, set to low and cook for 6-9 hours until beans are tender. If you are cooking on the stove, cook on a low-boil for about 2 hours.
5
Transfer to a blender and blend on medium speed until combined. Blend in batches if needed, and be careful not to overfill the blender.
6
Pour into serving bowls. Top with optional garnishes like cheese, avocado, jalapeños, cilantro and sour cream.
Recipe Tips

Blend only half of the soup for a chunkier version of this dish.

Nutrition Facts (Per Serving)

Serving Size:
 
1 cup
Calories:
 
310
Protein:
 
17.7g
Carbohydrate:
 
60.2g
Fat:
 
1.3g
Sodium:
 
102mg
Fiber:
 
21.6g
Calcium:
 
174mg
Iron:
 
7.8mg
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