Crockpot Black Bean Soup
The best recipe for Crockpot Black Bean Soup
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
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