Description
A comforting, slow-cooked vegan soup featuring black beans and spices for a flavorful meal that is easy to reheat and perfect for batch cooking.
Ingredients
Scale
- 2 cans black beans, rinsed and drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Combine black beans, diced tomatoes, onion, garlic, bell pepper, vegetable broth, cumin, chili powder, salt, and pepper in a slow cooker.
- Stir to mix well and cover. Cook on low for 6-8 hours or high for 3-4 hours until vegetables soften.
- Use an immersion blender to blend the soup to your desired texture.
- Stir in lime juice just before serving.
- Serve hot, garnished with fresh cilantro.
Notes
For best results, control the texture by pulsing with the immersion blender. Adjust seasoning after blending.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 2.5g
- Saturated Fat: 0g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg