Ingredients
Scale
- 1 lb (450 g) dried black beans, rinsed
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (14.5 oz / 410 g) diced tomatoes
- 4 cups (950 ml) vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Add the black beans, onion, garlic, bell pepper, diced tomatoes, vegetable broth, cumin, smoked paprika, chili powder, salt, and pepper to the slow cooker.
- Stir to combine, cover, and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, stir in lime juice and adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro.
Notes
- For a creamier soup, blend a portion before serving.
- Top with avocado, sour cream, or shredded cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 15 g
- Protein: 18 g
- Cholesterol: 0 mg
Keywords: slow cooker, black bean soup, hearty soup