Slow-Cooker Zesty Black Bean Soup

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

1:25

Hr:Mins

Total Time

13:25

Hrs:Mins

Makes

9

servings

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.
Makes 9 servings (1 1/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
Pinched for time? Soak the beans in cold water overnight rather than using the quick-soak method in the recipe.
Did You Know?
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:

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