Slow Cooker Vegetarian Black Bean Soup (BHG)
- Number of Servings: 6
Ingredients
1.5 cups dry black beans, rinsed and drained8 cups water1 medium onion chopped, (1/2 cup)1 fresh jalapeno chile pepper, seeded and chopped3 cloves garlic, minced6 cups no-salt-added vegetable broth2 tablespoons ground cumin1 tablespoon chili powder1/2 teaspoon salt1/2 cup chopped fresh cilantro or cilantro sprigslime slices or wedges
1. In a large pot combine beans and the 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
2. In a 4-quart slow cooker combine drained beans, onion, jalapeno, garlic, broth, cumin, chili powder, and salt.
3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4.5-5 hours. Use a potato masher to coarsely mash the beans.
Serving Size: makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user 1611MARGATE.
2. In a 4-quart slow cooker combine drained beans, onion, jalapeno, garlic, broth, cumin, chili powder, and salt.
3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4.5-5 hours. Use a potato masher to coarsely mash the beans.
Serving Size: makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user 1611MARGATE.
Nutritional Info Amount Per Serving
- Calories: 156.5
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 554.6 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 17.0 g
- Protein: 14.1 g
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