Vegetarian Black Bean Soup (Slow Cooker-Style)


5 of 5 (5)
member ratings
Create a Recipe Makeover
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
Submitted by:

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

    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.

Rate This Recipe

Member Ratings For This Recipe



  • 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

    Was this review helpful?   yes  No

  • Incredible!
    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

    Was this review helpful?   yes  No

  • Incredible!
    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

    Was this review helpful?   yes  No

  • Incredible!
    This was sooo yummy!! Next time I will sub half chicken broth and it will be even better! - 2/7/11

    Was this review helpful?   yes  No


  • Would love to make this, what size slo-cooker is needed, as I have an 1Qt. size....please help, thank you - 12/4/10

    Was this review helpful?   yes  No