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Slow-Cooker Zesty Black Bean Soup

slow-cooker zesty black bean soup Entree
Slow-Cooker Zesty Black Bean Soup
  • Prep 1 hr 25 min
  • Total 13 hr 25 min
  • Servings 9

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

Updated December 15, 2009

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

Steps

  • 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.

  • 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 Facts

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

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