7-Ingredient Crock-Pot Black Bean Soup
Try this 7-Ingredient Crock-Pot Black Bean Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
slow cooker
dairy free
- 1 medium yellow onion chopped
- 1/2 cup chopped cilantro
- 4 garlic cloves minced
- 1 red bell pepper chopped
- 3 cups dried black beans soaked*
- 1 tb olive oil -this little addition isn't counted in t just something to grease the pan and veggies.
- 1 tb salt (reduce this amount if you plan to use broth and your broth includes salt), i use real salt
- 8 cups water or chicken broth (homemade) or a combination of both
- Carbohydrate 444.2855 g
- Cholesterol 0 mg
- Fat 10.1198 g
- Fiber 107.500998663902 g
- Protein 148.7859 g
- Saturated Fat 2.56561 g
- Serving Size 1 1 recipe (955g)
- Sodium 47.32 mg
- Sugar 336.784501336098 g
- Trans Fat 2.45906 g
- Calories 2407 calories
In a large skillet, over medium-high heat, heat the olive oil. Add the chopped onion and red pepper. Saute the vegetables for 4-5 minutes, just until the onions are translucent. Add the minced garlic and stir for 1 minute, until the garlic is fragrant.Pour the black beans into the crock-pot, followed by the the pepper and onion mixture. Add the chopped cilantro, salt, and water/broth. Stir the soup ingredients to combine. Cook the soup in the crock-pot for 8 hours on low or 4 hours on high.Serve warm with fresh cilantro, sour cream, rice, tomatoes, cheese, avocado, or salsa. You can also drain a portion of the beans to use for nachos (an easy recipe is coming soon), quesadillas, or tacos.
