Vegetarian Black Bean Soup (Slow Cooker-Style)

Name: Vegetarian Black Bean Soup (Slow Cooker-Style) Recipe
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 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

(5)

Minutes to Prepare: 10
Minutes to Cook: 240

Number of Servings: 6

Ingredients

1 tablespoon olive oil1 large-size red onion, chopped1 medium-size red or yellow bell pepper, chopped1 medium-size green bell pepper, chopped4 garlic cloves, minced4 teaspoons ground cumin1 16-ounce package dried black beans1 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 juice2 teaspoons coarse kosher salt1/4 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.

Servings Per Recipe: 6

Nutritional Info 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

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Member Reviews

ROBIN213
When I calculate the calories, I get double what this says. I'm thinking the dried black beans were input as cooked beans mistakenly (?) Should be more like 260 calories per serving with six servings as written. I'm still going to try it. - 9/7/20
SOOKIE
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
BIGGO36
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
CKFERRERO
This was sooo yummy!! Next time I will sub half chicken broth and it will be even better! - 2/7/11
1LADY_BUG
Would love to make this, what size slo-cooker is needed, as I have an 1Qt. size....please help, thank you - 12/4/10
CORRIEWILSON
This is fantastic. I did half mushroom broth and half water, and it was delicious. - 9/11/10
HAVE-MERCY
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