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Hearty Black Bean Soup

Cumin and chili powder give spark to this thick and hearty soup. If you have leftover meat—smoked sausage, browned ground beef or roast—toss it in during the last 30 minutes of cooking. —Amy Chop, Oak Grove, Louisiana
  • Total Time
    Prep: 10 min. Cook: 9 hours
  • Makes
    8 servings

Ingredients

  • 3 medium carrots, halved and thinly sliced
  • 2 celery ribs, thinly sliced
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 can (30 ounces) black beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
  • 1 can (15 ounces) crushed tomatoes
  • 1-1/2 teaspoons dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon hot pepper sauce
  • Hot cooked rice

Directions

  • In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Serve with rice.
Nutrition Facts
1 cup (calculated without rice): 129 calories, 0 fat (0 saturated fat), 0 cholesterol, 627mg sodium, 24g carbohydrate (6g sugars, 6g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

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Reviews

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Average Rating:
  • grandmascooking22
    Apr 27, 2018

    This soup had great flavor. We served it on rice night one. Couple nights later I cooked up some rigatoni and served it over that.

  • annrms
    Sep 18, 2016

    I had some bone broth to use so I made a double batch of this soup. Greatly enjoyed the flavors of the spices. Doubled the black beans. Instead of serving with rice, I added the rice (black rice) to the soup. Hearty, for sure and very delicious. Looking forward to having it again!

  • anitamm
    Oct 26, 2013

    Loved this! I used dried beans but didn't change anything else. The cumin gave it great authentic flavor! I will definitely save this recipe for future use!

  • tranquilmoon
    Oct 10, 2012

    No comment left

  • julyprincesspatricia
    Nov 1, 2010

    So, how is it that black bean soup has no fiber?

  • tool1978
    Apr 19, 2010

    My family loved this recipe. The only thing i changed was the garlic, i used two cloves instead of four. I served it with wild rice and it was very delicious!

  • dcannon107
    Apr 11, 2010

    We love this soup! The crockpot makes it so easy and nice to come home to on a cold day! I modify it by using dried beans I soak overnight, and I usually double it so it lasts a few days. Yummy!

  • ch_bronte
    Oct 30, 2008

    No comment left