SLOW.COOKER BLACK BEAN SOUP RECIPES

SPICY BLACK BEAN VEGETABLE SOUP - ALLRECIPES

Spicy Black Bean Vegetable Soup - Allrecipes image

Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn.

Provided by Allrecipes Member

Categories Vegetable Soup

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 - 8 servings

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
¼ teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

Steps:

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Nutrition Facts : Calories 164.5 calories, CarbohydrateContent 26.9 g, FatContent 3.4 g, FiberContent 7.8 g, ProteinContent 7.6 g, SaturatedFatContent 0.4 g, SodiumContent 683.4 mg, SugarContent 4.3 g

SLOW COOKER BLACK BEAN SOUP - JAMIE GELLER

Slow Cooker Black Bean Soup - Jamie Geller image

The perfect recipe for your slow cooker, but works low and slow on the stove top too or even in an Instapot with quick cooking time. This soup is hearty and warming, but great all year round.

Provided by Fresh Families

Total Time 310 minutes

Prep Time 10 minutes

Cook Time 300 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon extra virgin olive oil
½ pound dried black beans, soaked overnight and drained
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 large stalk celery, finely chopped
2 medium carrots, finely chopped or 1 red pepper
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder (optional)
8 cups water
Kosher salt to taste
2 tablespoons apple cider vinegar
Garnishes: diced red or green pepper, diced avocado, shredded cheddar cheese, sour cream

Steps:

Layer evoo, black beans, onion, garlic, celery, carrots, cumin, oregano, chili powder if using, and water into a slow cooker. Place on high and cook on low for 8 hours or high for 4. Add salt to taste and then add vinegar. Use an immersion blender to puree until slightly chunky. Serve with your choice of garnishes.

Nutrition Facts : Calories 177, CarbohydrateContent 29.3 g, FatContent 3.2 g, FiberContent 7.3 g, ProteinContent 9 g, ServingSize per serving, SodiumContent 65 mg

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