Crock Pot Black Bean Soup Low Fat
Warm, hearty, and irresistibly nutritious, this Crock Pot Black Bean Soup is a low-fat, flavor-packed way to embrace healthy eating without compromising on taste. Made from scratch with dried black beans, vibrant veggies like carrots and celery, aromatic garlic and onion, and a medley of spices including cumin and chili powder, this recipe is an effortless way to enjoy a wholesome, protein-rich meal. Simply soak the beans, toss the ingredients into your slow cooker, and let time do the work as the flavors meld together into a velvety bowl of comfort. A splash of lime juice and optional fresh cilantro brighten every bite, while the customizable texture allows for chunky or creamy results. Perfect for meal prep or a cozy family dinner, this vegan and gluten-free soup is ideal served with crusty bread or crunchy tortilla chips.
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Recipe Information
Ingredients
- 2 cups Dried black beans
- 6 cups Vegetable broth
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 1 14.5-ounce can Canned diced tomatoes
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Chili powder
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
Rinse the dried black beans thoroughly under cold water. Inspect and remove any debris or damaged beans.
In a large bowl, soak the black beans in water overnight or for at least 8 hours. Make sure the water covers the beans by at least 2-3 inches, as they will expand while soaking.
Drain and rinse the beans after soaking. Set them aside.
In a crock pot, combine the soaked beans, vegetable broth, diced onion, minced garlic, diced carrots, diced celery, canned diced tomatoes (with juices), ground cumin, dried oregano, chili powder, bay leaf, salt, and black pepper.
Stir to evenly distribute the ingredients.
Cover the crock pot with its lid and cook on low heat for 8 hours, or on high heat for 4-5 hours, until the beans are tender.
Once the beans are fully cooked and the flavors have melded together, remove the bay leaf and discard it.
Using a handheld immersion blender, carefully puree a portion of the soup directly in the crock pot to achieve your desired consistency. If you don’t have an immersion blender, you can transfer 2 cups of the soup to a regular blender, puree it, and return it to the crock pot.
Stir in the lime juice to brighten the flavors.
Taste and adjust seasonings as needed, adding more salt or lime juice if desired.
Serve hot, garnished with fresh cilantro if using. Enjoy with a side of crusty bread or tortilla chips for a complete meal!
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7315 mg | 318% | |
| Total Carbohydrate | 230.8 g | 84% | |
| Dietary Fiber | 66.1 g | 236% | |
| Total Sugars | 49.9 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 621 mg | 48% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 5737 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
