Slow-Cooker Zesty Black Bean Soup

You won't miss the meat in a satisfying slow-cooker soup packed with black beans, vegetables and spicy seasonings.

  • Prep Time 1 hr 25 min
  • Total Time 13 hr 25 min
  • Servings 9

Ingredients

2
cups dried black beans (1 pound), sorted and rinsed
10
cups water
8
cups vegetable broth
2
cans (14.5 ounces each) diced tomatoes with green chilies, undrained
2
medium carrots, coarsely chopped (1 cup)
2
medium onions, coarsely chopped (1 cup)
1/4
cup chopped fresh cilantro
2
teaspoons finely chopped garlic
1
teaspoon salt
1/4
teaspoon pepper
1/8
teaspoon ground red pepper (cayenne)
Sour cream, if desired
Chopped fresh cilantro, if desired
  • 1 Heat beans and water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
  • 2 Drain beans. Place beans and remaining ingredients except sour cream and cilantro in 6-quart slow cooker.
  • 3 Cover and cook on Low heat setting 10 to 12 hours.
  • 4 Serve soup topped with sour cream and cilantro.

Expert Tips

Pinched for time? Soak the beans in cold water overnight rather than using the quick-soak method in the recipe.

Black beans, also called turtle beans, have long been popular in Latin American and Caribbean cooking. Black on the outside and a creamy color inside, these beans have a sweet flavor.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
175
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
1410mg
1410%;
Total Carbohydrate
40g
40%
(Dietary Fiber
8g
8%
),
Protein
10g
10%
;
% Daily Value*:
Iron
16%;
Exchanges:
2 Starch; 1 Vegetable;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.