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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 119.7
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 728.2 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 5.5 g
  • Protein: 5.8 g

View full nutritional breakdown of Vegetarian Black Bean Soup (Slow Cooker-Style) calories by ingredient
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Vegetarian Black Bean Soup (Slow Cooker-Style)

Submitted by: TIGLI22

Introduction

I got this recipe from Smitten Kitchen, and oh is it ever good, and ever easy! With only a little bit of prep work, you let the slow cooker do the rest for you! I got this recipe from Smitten Kitchen, and oh is it ever good, and ever easy! With only a little bit of prep work, you let the slow cooker do the rest for you!
Number of Servings: 6

Ingredients

    1 tablespoon olive oil
    1 large-size red onion, chopped
    1 medium-size red or yellow bell pepper, chopped
    1 medium-size green bell pepper, chopped
    4 garlic cloves, minced
    4 teaspoons ground cumin
    1 16-ounce package dried black beans
    1 tablespoon chopped chipotle chiles from a can (these chiles give quite the kick, so leave them out if you want a milder soup)
    7 cups hot water (your hottest tap water is fine)
    2 tablespoons fresh lime juice
    2 teaspoons coarse kosher salt
    1/4 teaspoon ground black pepper

Directions

Heat the olive oil in a large skillet over med-high heat. Add onions and peppers and cook until they begin to get soft and brown, stirring frequently (about 6-8 minutes). Add cumin and garlic to the skillet. Stir continuously for about a minute. Transfer skillet contents to the slow cooker, adding the beans, chipotles and hot water. Set your slow cooker on high and cover. I cook mine for 6 hours, but check yours at 4 hours because the brand and freshness of your dried beans can affect your cooking time.

When finished cooking, put two cups of the soup into a blender or food processor and puree until smooth, stir back into the rest of the soup. Add in the lime, salt and pepper.

I then like to add a little dollop of low-fat sour cream and some fresh cilantro (these are not included in the nutritional information).

Enjoy! and visit www.smittenkitchen.com for the full blog post.

Number of Servings: 6

Recipe submitted by SparkPeople user TIGLI22.






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Member Ratings For This Recipe

  • This was AMAZING! I didn't do the slow cooker because I got started late, but slimmered it on the stove-top for about 45-90 mintues. Instead of Chipotle chillies, I used about a 2tb of tastefully simple fiesta party dip mix. Just the right amout of kick. Definately a keeper!!! - 10/1/12

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  • Fabulous soup. Amazingly easy and so delicious. The chipotles were a great touch, but added a whole can to really spice up the dish. FANTASTIC!!! - 3/25/11

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  • This was sooo yummy!! Next time I will sub half chicken broth and it will be even better! - 2/7/11

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  • Would love to make this, what size slo-cooker is needed, as I have an 1Qt. size....please help, thank you - 12/4/10

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  • This is fantastic. I did half mushroom broth and half water, and it was delicious. - 9/11/10

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  • I really enjoyed this recipe. It was quick and easy. I added a bit of oregano to it which added a nice flavor. I am adding recipes to my cookbooks that are simple, tasty, and healthful, and this one fits! - 8/6/10

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