Description
A cozy, simple soup filled with black beans, diced tomatoes, and warming spices, perfect for busy weekdays.
Ingredients
Scale
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preparation: Drain and rinse the canned black beans. Dice the onion and bell pepper. Mince the garlic. Open the can of diced tomatoes and measure the broth.
- Mixing: In the crockpot, add drained black beans, diced tomatoes (with juices), diced onion, minced garlic, diced bell pepper, vegetable broth, cumin, and chili powder. Stir well to combine.
- Cooking: Cover the crockpot and cook on low for 6–8 hours or on high for 3–4 hours until tender.
- Finishing: Season with salt and pepper to taste. Serve hot with fresh cilantro if desired.
Notes
For a thicker texture, mash a few spoonfuls of beans in the pot or use an immersion blender.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 0mg