Slow-Cooker Zesty Black Bean Soup

Looking to spice up a meatless dinner? Try this recipe for slow-cooker soup packed with black beans, vegetables and spicy seasonings.

  • prep time 1 hr 25 min
  • total time 13 hr 25 min
  • ingredients 13
  • servings 9

Ingredients

2
cups dried black beans (1 pound), sorted and rinsed
10
cups water
8
cups vegetable broth
2
cans (14.5 ounces each) diced tomatoes with green chilies, undrained
2
medium carrots, coarsely chopped (1 cup)
2
medium onions, coarsely chopped (1 cup)
1/4
cup chopped fresh cilantro
2
teaspoons finely chopped garlic
1
teaspoon salt
1/4
teaspoon pepper
1/8
teaspoon ground red pepper (cayenne)
Sour cream, if desired
Chopped fresh cilantro, if desired
  • 1 Heat beans and water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
  • 2 Drain beans. Place beans and remaining ingredients except sour cream and cilantro in 6-quart slow cooker.
  • 3 Cover and cook on Low heat setting 10 to 12 hours.
  • 4 Serve soup topped with sour cream and cilantro.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    175
    (
    Calories from Fat
    10),
    % Daily Value
    Total Fat
    1g
    1%
    (Saturated Fat
    0g,
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    1410mg
    1410%;
    Total Carbohydrate
    40g
    40%
    (Dietary Fiber
    8g
    8%
    ),
    Protein
    10g
    10%
    ;
    % Daily Value*:
    Iron
    16%;
    Exchanges:
    2 Starch; 1 Vegetable;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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