Description
A simple and delicious Slow Cooker Black Bean Soup that you can prepare with minimal effort. Just dump the ingredients in and let the slow cooker do the work!
Ingredients
Scale
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes, with juices
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 4 cups vegetable broth
- 1 cup corn (fresh, frozen, or canned)
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, for garnish (optional)
Instructions
- In a slow cooker, combine the black beans, diced tomatoes, onion, red bell pepper, garlic, cumin, chili powder, smoked paprika, vegetable broth, and corn. Stir to combine all ingredients well.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
- Once cooked, use an immersion blender to puree some of the soup for a creamier texture, or leave it chunky if preferred.
- Stir in the lime juice and season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- For added heat, include 1 diced jalapeño or a pinch of cayenne pepper.
- Top with avocado slices or shredded cheese for extra flavor and creaminess.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg