Spicy Slow Cooker Black Bean Soup

Spicy slow cooker black bean soup… say that five times fast! Ironically, this soup is so easy, it’s probably harder to say than it is to make. I’ve recently hopped onto the slow cooker bandwagon (yep, late as always! I got this Crock Pot). It’s really quite a glorious contraption – you can make a big ole’ mess of food without actually having to … cook! Since trying Budget Bytes‘s version, I’ve adapted and put my own touches over half a dozen batches, and it hasn’t disappointed yet.

Slow Cooker Black Bean Soup – garnish with a lime, yogurt or chips!

This soup is incredibly rich and creamy – which is amazing considering there is no fat or dairy in it! The hours of slow cooking and the mix of spices really add a deep flavor – not to mention the smell that will waft through your house or apartment while it’s cooking! Add a dollop of yogurt or sour cream if you like, or just dig in! This soup also freezes and thaws out perfectly without any loss of flavor or texture.

Slow Cooker Black Bean Soup – add a dollop of yogurt or sour cream, grab some crackers and dig in!

Not only in this slow cooker black bean soup tasty and filling, but it’s exceptionally nutritious – low in calories, with zero fat but a ton of fiber and protein. So fire up your slow cooker and make yourself a great meal!

Spicy Slow Cooker Black Bean Soup

 

Author: Ahu Shahrabani

Nutrition Information

• Serves: 6

• Serving size: 1.5 cups
• Calories: 210

• Fat: 0
• Saturated fat: 0
• Unsaturated fat: 0
• Trans fat: 0
• Carbohydrates: 62
• Sugar: 11
• Sodium: 955
• Fiber: 17
• Protein: 19

Recipe type: Main

Cuisine: Mexican

Prep time:  15 mins

Cook time:  7 hours

Total time:  7 hours 15 mins

Print

This no fat, low cal, high protein and fiber slow cooker black bean soup is super easy to make and super delicious. Let the slow cooker do the work!

Ingredients

• 1 lb dried black beans, soaked in water over night or at least 4 hours
• 1 cup chunky salsa
• 4 cups unsalted vegetable stock
• 4-6 medium carrots, diced
• 1 medium onion, diced
• 2-3 cloves of garlic, minced
• ½ teaspoon cumin
• ½ teaspoon turmeric
• ¼ teaspoon red pepper flakes
• ¼ teaspoon espelette pepper powder or chili powder
• Salt and Pepper to taste

Instructions

1. Rinse your soaked beans off and pick out any debris.
2. Add the beans, carrots, onion and garlic to your slow cooker.
3. Pour in the vegetable stock, the salsa and 2 cups of water.
4. Add all your spices and give it a big stir.
5. Cook on high for 6.5-7 hours - the beans will be very soft.
6. Using an immersion blender, blend the soup in the slow cooker until it reaches the desired consistency - I like mine pretty smooth.
7. Serve and enjoy!

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