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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 128.7
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 381.0 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 5.9 g
  • Protein: 7.6 g

View full nutritional breakdown of Slow Cooker Vegetarian Black Bean Soup calories by ingredient
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Slow Cooker Vegetarian Black Bean Soup

Submitted by: MRSDUDLEY

Introduction

This hearty vegetarian friendly soup is packed with protein, fiber and healthy carbohydrates. I like to serve mine with a warm piece of crusty bread for dipping. This hearty vegetarian friendly soup is packed with protein, fiber and healthy carbohydrates. I like to serve mine with a warm piece of crusty bread for dipping.
Number of Servings: 14

Ingredients

    1 lb. dried black beans


    4 cups vegetable stock (I like to use homemade)


    1 cup water ( I like to use water from the beans that were being soaked)


    28 oz. can of petite cut diced tomatoes w/ the liquid (undrained)


    2 cups onions, diced


    2 garlic cloves, minced


    1 green bell pepper, diced


    1 red bell pepper, diced


    1 serrano chile, diced (optional or could be substituted with a pepper with less heat)


    1 T ground cumin


    3 bay leaves


    1 tsp kosher salt


    14 - wedges of lime


    14 tsp cilantro, chopped





Directions

NOTE: Prep Time does not include soaking the dried beans.


Makes approximately 14 - HEARTY one cup servings.



Sort & wash beans; place in a large bowl and cover with at least 2 inches of water above the beans. Cover the bowl and let stand for at least 8 hours or up to overnight. Drain (reserving 3 cups of water).


Combine beans, stock, water, tomatoes, peppers, onion, garlic, cumin, salt & bay leaves in a slow cooker. Cook on low for 10 hours. Discard bay leaves and serve with one wedge of lime and fresh chopped cilantro.

Tip: If the beans have not broke down enough blend half of the soup in a blender then return to the pot. You could also use an immersion blender to break them up as well.



Number of Servings: 14

Recipe submitted by SparkPeople user MRSDUDLEY.






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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    Was delicious, tho the beans didn't break down as much as I had hoped, but I cooked it on high for 5 hours instead of low. - 9/16/09

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  • We really liked this and it is full of veggies! I recommend adding the salt and tomatoes in the last hour of cooking as both ingredients are known for toughening beans. I held mine out and the beans broke down just fine. I still used my immersion blender for half of the soup. Top with salsa & SC - 10/9/12

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