Slow Cooker Black Bean Soup
My slow cooker black bean soup is hearty, flavor-packed, and basically cooks itself. A few ingredients, a couple of minutes of prep, and the slow cooker does the rest. It’s the perfect cozy, hands-off meal that'll keep you warm all winter long!
Servings: 6
Calories: 294kcal
Equipment
- 1 (3-quart or larger) slow cooker
Ingredients
- 1 pound dried black beans
- 5 cups vegetable broth, plus more if desired
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 medium celery stalks, chopped
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 Bay leaf
- 2 tablespoons lime juice
- 1 teaspoon salt, or to taste
- Black pepper, to taste
Instructions
- Place the dried beans into a large bowl and cover them with water. You want the water level to be at least three times as high as the beans — they'll soak up a lot of it! Let them soak overnight, 8 to 12 hours.
- The following day, drain and rinse the beans. Add them to a 3-quart or larger slow cooker, along with the broth, onion, carrots, celery, garlic, cumin, smoked paprika, oregano, and bay leaf. Stir everything well, cover, and cook for 3 ½ to 4 hours on high, or 6 to 7 hours on low, until the beans are very tender.
- Uncover the pot. Remove and discard the bay leaf. Optionally, blend about half of the soup either using an immersion blender or by transferring it to a blender, then returning it to the slow cooker. Always use caution when blending hot liquids.
- If you'd like the soup to be a bit thinner, stir in some additional broth or hot water. Stir in the lime juice, then season the soup with salt and pepper to taste.
- Ladle into bowls and serve.
Nutrition
Serving: 1.5cups | Calories: 294kcal | Carbohydrates: 55g | Protein: 17g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1202mg | Potassium: 1289mg | Fiber: 13g | Sugar: 5g | Vitamin A: 4073IU | Vitamin C: 5mg | Calcium: 128mg | Iron: 5mg