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Slow-Cooked Black Bean Soup

Total Time

Prep: 15 min. Cook: 6 hours

Makes

8 servings (1-1/2 quarts)

Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy, thanks to the slow cooker! —Angela Lemoine, Howell, New Jersey
Slow-Cooked Black Bean Soup Recipe photo by Taste of Home

Ingredients

  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 medium onion, finely chopped
  • 1 medium sweet red pepper, finely chopped
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 teaspoon olive oil
  • 1 cup fresh or frozen corn
  • Dash pepper
  • Minced fresh cilantro

Directions

  1. In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low 6-8 hours or until vegetables are softened.
  2. Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to slow cooker and heat through.
  3. In a small skillet, heat oil over medium heat. Add corn; cook and stir until golden brown, 4-6 minutes. Sprinkle soup with pepper. Garnish with corn and cilantro.

Test Kitchen tips
  • This version of black bean soup is thinner than most. It's a first-rate base for different mix-ins like shredded chicken.
  • Experiment with more toppings like salsa, sour cream, hot pepper sauce or lime.
  • Nutrition Facts

    3/4 cup: 117 calories, 1g fat (0 saturated fat), 0 cholesterol, 616mg sodium, 21g carbohydrate (3g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch.

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