Crock Pot Black Bean Soup, Vegan and Gluten-Free

The best recipe for Crockpot Black Bean Soup
best recipe crockpot black bean soup vegan gluten free

After a whirlwind weekend we are finally getting back into the swing of things!  My mom, Noah and I celebrated the holiday in Boston!  We did it all!  Boston Commons, the aquarium, the children’s museum and ate our way around the city!  Oh yea, I ran a half marathon too!  I ran with one of my closest friends, we had 2+ hours to catch up!  It’s sad we need to run a half marathon together to have time to chat!

After coming home from a fast-paced weekend, I decided to make a “slow” meal, cooked with the help of my crock pot!

Black bean soup topped with fresh salsa, crispy corn tortillas and lime…

crock pot black bean soup vegan gluten free best recipe

Soaking beans increases digestibility by decreasing the amount of oligosaccharides, a carbohydrate that may cause gas and bloating.  Sometimes I soak my beans, sometimes I don’t…it all depends on how much time I have!  I did soak the beans for this recipe to cut down on cooking time and to bring a creamier consistency to the soup.

best recipe crockpot black bean soup vegan gluten free
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Crockpot Black Bean Soup

The best recipe for Crockpot Black Bean Soup
Course Main Course, Soup
Cuisine American, Gluten Free, Vegan
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4
Calories 207kcal
Cost $

Ingredients

  • 1 pound dry black beans picked through, soaked overnight and rinsed
  • 1 tablespoon extra virgin olive oil
  • ½ white onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 2 cups water
  • 1 tablespoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon chili powder more if you like it spicy!
  • sea salt to taste
  • ¼ cup fresh cilantro chopped
  • fresh salsa
  • baked corn tortillas
  • lime wedges
How many Ounces Are in a Cup?
How many Grams are in a Cup?

Instructions

  • Soak beans overnight in ~10 cups of water, drain, rinse and set aside.
  • In a small skillet over medium heat, saute onion in olive oil until translucent.
  • Add garlic and saute until fragrant, remove from heat.
  • Add beans, sautéed onion/garlic mixture, vegetable broth, water, cumin, paprika and chili powder to crock pot.
  • Cook on high for 4 hours then on low for 2 hours or until beans are tender. Add fresh cilantro and sea salt to taste.
  • Transfer half of the soup to a food processor/blender and puree until creamy. (you can also use a hand-held immersion blender) Mix back into crock pot with the rest of the soup and stir.
  • Serve with fresh salsa, crispy corn chips and lime wedges. You can also top with avocado and hot sauce 🙂

Notes

I almost forgot to mention….
Not only is this a super healthy soup, it’s also budget friendly 🙂
Serving up at roughly $2.50 per serving with toppings and all, including fancy fresh made organic salsa 🙂

Nutrition

Calories: 207kcal | Carbohydrates: 33g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 955mg | Potassium: 471mg | Fiber: 10g | Sugar: 3g | Vitamin A: 792IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 4mg
Cristina C. RD LDN

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