Slow Cooker Black Bean Soup
Perfect for a cold weeknight, this Slow Cooker Black Bean Soup is healthy, comforting and packed full of fiber and protein. Spice it up with your fave toppings!
Ingredients
- 1 yellow onion diced
- 1 bell pepper diced
- 1 jalapeño diced
- 4 cloves garlic diced
- 4 15-ounce cans black beans drained and rinsed
- 1/2 cup salsa
- 6 oz soyrizo crumbled
- 4 cups broth*
- 1 tbsp taco seasoning
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1 lime juiced
- salt to taste
- rice, avocado, cilantro, green onion, lime wedges, tortilla chips, hot sauce for serving, optional
Instructions
- Add all of the ingredients (except the lime juice and salt) to a slow cooker. Stir to combine and cook on low for 8 hours or high for 4 hours.
- Remove the lid and use an immersion blender to blend half of the soup. You can also transfer half of the soup to a standing blender, blend it up, and add it back to the slow cooker. Add the lime juice and stir to combine. Taste and add salt as needed.
- Add soup to a bowl with optional toppings.
Video
Notes
*I used vegan chicken broth, which you can get online here. You can also use your favorite broth instead.
**FOR STOVETOP: Add all of the ingredients (except the lime juice and salt) to a large stockpot over medium heat. Bring to a boil, then lower heat and simmer for 30-60 minutes. Use an immersion blender to blend half of the soup. You can also transfer half of the soup to a standing blender, blend it up, and add it back to the stockpot. Add the lime juice and stir to combine. Taste and add salt as needed. Add soup to a bowl with optional toppings.
Get my slow cooker here.
Calories: 263kcal, Carbohydrates: 44g, Protein: 17g, Fat: 4g, Saturated Fat: 1g, Sodium: 1111mg, Potassium: 885mg, Fiber: 18g, Sugar: 3g, Iron: 5mg
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