Slow Cooker Vegetarian Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 lb. dried black beans4 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, diced2 garlic cloves, minced1 green bell pepper, diced1 red bell pepper, diced1 serrano chile, diced (optional or could be substituted with a pepper with less heat)1 T ground cumin3 bay leaves1 tsp kosher salt14 - wedges of lime14 tsp cilantro, chopped
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.
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.
Nutritional Info 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
Member Reviews
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THEMRSH
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