Ingredients
Method
Load Up the Crockpot
- Add black beans, onion, garlic, carrot, bell pepper, and diced tomatoes to the slow cooker.
Season It Right
- Sprinkle in cumin, smoked paprika, chili powder, salt, and black pepper.
Add Liquid & Cook
- Pour in vegetable broth and give everything a good stir.
- Cover and cook on low for 6 hours (or high for 3 hours).
Blend for Creaminess (Optional)
- Use an immersion blender to blend part of the soup for a thick, creamy texture.
- Leave some beans whole for a hearty bite.
Finish with Lime & Serve
- Stir in lime juice for brightness.
- Ladle into bowls and top with avocado, cilantro, or tortilla strips.
Notes
Nutritional Information (Per Serving)
- Calories: 220
- Total Fat: 2.5g
- Saturated Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Iron: 15%
- Potassium: 20%
- Folate: 25%
- Magnesium: 12%
- Vitamin C: 10%
Tips for the Best Black Bean Soup
- Soak beans overnight to speed up cooking.
- Add a smoky kick with a dash of chipotle powder.
- Stir in coconut milk for a creamy twist.
- Freeze leftovers for easy future meals.