Festive Black Bean Soup in the Crock Pot
Add a touch of warmth and vibrancy to your dinner table with this Festive Black Bean Soup in the Crock Pot. Packed with protein-rich dried black beans, an array of colorful vegetables, and a blend of smoky and earthy spices like cumin, smoked paprika, and oregano, this hearty soup delivers bold flavors with minimal effort. The crock pot does all the heavy lifting, slowly simmering the ingredients to create a rich, velvety broth while filling your home with irresistible aromas. A splash of fresh lime juice adds brightness, while optional garnishes like creamy avocado, tangy sour cream, or fresh cilantro take each bowl to the next level. Perfect for cozy weeknight dinners or casual gatherings, this vegan-friendly soup pairs beautifully with crusty bread or crunchy tortilla chips. With just 20 minutes of prep and a no-fuss cooking process, it's an easy, flavorful way to warm up any occasion.
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Recipe Information
Ingredients
- 1 pound Dried black beans
- 6 cups Vegetable broth
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 1 large Red bell pepper, diced
- 2 medium Carrot, sliced
- 2 stalks Celery, chopped
- 1 15-ounce can Canned diced tomatoes
- 2 tablespoons Tomato paste
- 2 teaspoons Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 whole Bay leaf
- 2 tablespoons Lime juice
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 1 medium Avocado, sliced (optional, for garnish)
- 0.25 cup Sour cream or vegan alternative (optional, for garnish)
Instructions
Rinse the dried black beans under cool water and remove any debris. If possible, soak the beans in water for 6-8 hours or overnight. Drain and rinse before use.
In a crock pot, add the soaked beans, vegetable broth, diced onion, minced garlic, red bell pepper, carrot, celery, diced tomatoes (with their liquid), and tomato paste.
Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Add the bay leaf for added flavor.
Stir all the ingredients together to combine well.
Cover the crock pot with its lid and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the black beans are tender and the vegetables have softened.
Once cooked, remove and discard the bay leaf. Using an immersion blender, blend the soup slightly to create a creamier texture while leaving some chunks intact. This step is optional.
Stir in the lime juice to brighten the flavors. Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with chopped fresh cilantro, avocado slices, and a dollop of sour cream or vegan alternative, if desired.
Serve warm and enjoy this festive black bean soup with crusty bread or tortilla chips on the side.
Nutrition Facts
Calories |
2019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 7579 mg | 330% | |
| Total Carbohydrate | 284.4 g | 103% | |
| Dietary Fiber | 93.9 g | 335% | |
| Total Sugars | 62.1 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 808 mg | 62% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 7856 mg | 167% | |
*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.
