Slow Cooker Black Bean Soup
This Slow Cooker Black Bean Soup features the flavors of seasoned black beans...in a creamy soup form. It's delicious on a chilly winter day!
Servings: 6 servings
Calories: 343kcal
Ingredients
- 16 oz. dried black beans
- 6 cups low-sodium chicken broth
- 1 14.5-oz. can petite diced tomatoes, undrained
- 3 large carrots diced
- 1 large white onion diced
- 1 jalapeno seeded and diced
- ¼ cup chopped fresh cilantro
- 2 tsp minced garlic
- 2 tsp ground cumin
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- {garnishes} sour cream additional chopped cilantro, roasted sunflower seeds
Instructions
- Using a 6-8 quart slow cooker, add all ingredients except for garnishes and stir until well combined.
- Cover and cook on low heat for 8-10 hours, or until beans are tender. (Note: Different slow cookers may cook at different temperatures. Once cooked, the beans should flatten easily when pressed between your fingers.)
- Using an immersion blender, puree ~½ of the mixture. (Note: You can puree more or less of the mixture at this step depending on desired texture. You can also use a blender or food processor if you don’t have an immersion blender.)
- Before serving, garnish each bowl with a swirl of sour cream, a bit of chopped cilantro and a sprinkle of sunflower seeds.
Nutrition
Calories: 343kcal | Carbohydrates: 61g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 576mg | Potassium: 1678mg | Fiber: 14g | Sugar: 7g | Vitamin A: 5370IU | Vitamin C: 13mg | Calcium: 150mg | Iron: 6mg
