Slow-Cooked Black Bean Soup

Name: Slow-Cooked Black Bean Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8 servings (1-1/2 quarts).
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

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

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

In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low until vegetables are softened, 6-8 hours.
Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to slow cooker and heat through.
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.

Reviews

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Average Rating:

SPKorn

Feb 6, 2020

Delightful recipe...a hit. I tweaked the recipe: Less liquid, doubled the beans, added chile powder, and used homemade chicken stock: 2 cans (large size) black beans, rinsed and drained. I prefer Bush or Goya 2 medium onion, finely chopped 1 medium sweet red pepper, finely chopped 8 garlic cloves, minced 1 TBS cumin, freshly ground 1 tsp Kosher salt 1 qt chicken broth, /- to thickness desired 1 TBS olive oil Essential: Top with 1 cup frozen corn, pan roasted Dash pepper Topping: Minced fresh cilantro Optional: 1/2 TBS Chile powder Ready in under 1 hour. ¡Buen provecho!
amygattuso

Jul 23, 2019

Delicious! Love the corn topping!
ms11145

Apr 22, 2019

This was on my lunch menu and of course, time got away from me. So , my IP to the rescue. I just cooked all of the ingredients , except for the corn for 5 minutes on the soup feature. After 10 minutes of release time, I pureed the mixture and then added the corn. Easy and quick lunch, thanks to the IP. I did add a T. of taco seasoning for additional flavor.