Black Bean Soup(Slow Cooker)
This hearty black bean soup is a perfect blend of vibrant vegetables and rich spices, creating a comforting dish that's both nutritious and satisfying. Ideal for families or meal prep, it offers a delightful kick from chili powder and Tabasco, making it a favorite for those who enjoy bold flavors.
Ingredients
- 3 carrots, sliced thin ⓘ
- 2 celery ribs, sliced thin ⓘ
- 1 medium onion, chopped ⓘ
- 4 cloves garlic, minced ⓘ
- 1 (20 oz.) can black beans ⓘ
- 2 cans (14 1/2 oz.) chicken broth ⓘ
- 1 (15 oz.) can chopped tomatoes ⓘ
- 1 1/2 tsp. basil ⓘ
- 1/2 tsp. oregano ⓘ
- 1/2 tsp. cumin ⓘ
- 1/2 tsp. chili powder ⓘ
- 1/2 tsp. Tabasco ⓘ
Instructions
- Combine all of the ingredients together in a slow cooker.
- Cover and cook on low for 9 to 10 hours.
Tips & Substitutions
For added depth of flavor, consider sautéing the onions, garlic, and spices in a skillet before adding them to the slow cooker. You can substitute vegetable broth for a vegetarian version or use smoked paprika for a smoky twist. If you want more heat, add diced jalapeños or a pinch of cayenne pepper. Adjust the seasonings to your taste, especially if you're using low-sodium broth.
Serving Suggestions
This black bean soup pairs beautifully with a side of cornbread or a fresh green salad. Top each bowl with a dollop of sour cream, avocado slices, or fresh cilantro for an extra burst of flavor. For a heartier meal, serve it alongside Stewed Chicken or with a side of rice to soak up the delicious broth.
Storage & Reheating
Store any leftover black bean soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally. You can also microwave individual portions in a bowl, adding a splash of broth or water to maintain a creamy consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Black Bean Soup(Slow Cooker) contains roughly 364 calories, with 11g protein, 52g carbohydrates, and 15g fat. It is an excellent source of iron (77% of the Daily Value), dietary fiber (39% of the Daily Value), and vitamin C (33% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 826mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried black beans instead of canned?
Yes, you can use dried black beans! Soak them overnight and cook them in the slow cooker for about 8 hours on low. Make sure to adjust the amount of broth accordingly, as dried beans will absorb more liquid during cooking.
What can I add to make the soup thicker?
To thicken the soup, you can mash some of the black beans with a fork or an immersion blender. Alternatively, add a tablespoon of cornstarch mixed with water during the last hour of cooking for a thicker consistency.
Is this soup suitable for freezing?
Absolutely! This black bean soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).