Vegetarian Black Bean Soup (Slow Cooker-Style)
 Recipe){kind=link}
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
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
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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.
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.
Member Ratings For This Recipe
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ROBIN213
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SOOKIE
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BIGGO36
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HAVE-MERCY