Slow-Cooked Black Bean Soup Recipe


  • 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


  • In a 3-qt. slow cooker, combine the first six 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 with corn and cilantro.

Test Kitchen tips

  • This version of black bean soup is thinner than most. It’s a great base recipe 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.

    Originally published as Slow Cooker Black Bean Soup in Simple & Delicious February/March 2019

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    Post Author: MNS Master

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