Appetizers / Soups / Salads

Slow Cooker Vegetarian Black Bean Soup (BHG) takes several minutes to prepare.

Slow Cooker Vegetarian Black Bean Soup (BHG) takes several minutes to cook.

Slow Cooker Vegetarian Black Bean Soup (BHG) makes 6 servings.

The ingredients for Slow Cooker Vegetarian Black Bean Soup (BHG) are:

1.5 cups dry black beans, rinsed and drained
8 cups water
1 medium onion chopped, (1/2 cup)
1 fresh jalapeno chile pepper, seeded and chopped
3 cloves garlic, minced
6 cups no-salt-added vegetable broth
2 tablespoons ground cumin
1 tablespoon chili powder
1/2 teaspoon salt
1/2 cup chopped fresh cilantro or cilantro sprigs
lime slices or wedges

Here is how you make Slow Cooker Vegetarian Black Bean Soup (BHG):

1. In a large pot combine beans and the 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.2. In a 4-quart slow cooker combine drained beans, onion, jalapeno, garlic, broth, cumin, chili powder, and salt.3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4.5-5 hours. Use a potato masher to coarsely mash the beans. Serving Size: makes 6 1-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user 1611MARGATE.

The nutritional information for Slow Cooker Vegetarian Black Bean Soup (BHG) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 156.5

• Total Fat: 0.9 g
• Cholesterol: 0.0 mg
• Sodium: 554.6 mg
• Total Carbs: 40.6 g
• Dietary Fiber: 17.0 g
• Protein: 14.1 g