Slow Cooker Vegetarian Black Bean Soup (BHG)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Slow Cooker Vegetarian Black Bean Soup (BHG) calories by ingredient
Number of Servings: 6
Ingredients
-
1.5 cups dry black beans, rinsed and drained
8 cups water
1 medium onion chopped, (1/2 cup)
1 fresh jalapeno chile pepper, seeded and chopped
3 cloves garlic, minced
6 cups no-salt-added vegetable broth
2 tablespoons ground cumin
1 tablespoon chili powder
1/2 teaspoon salt
1/2 cup chopped fresh cilantro or cilantro sprigs
lime slices or wedges
Tips
Top each serving with cilantro and serve with lime slices or wedges for squeezing. If desired, top each serving with sour cream.
Directions
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.