Southwestern Bean Soup Crock Pot
Warm up your soul with this hearty and flavorful Southwestern Bean Soup made effortlessly in your crock pot. Brimming with wholesome black beans, pinto beans, and kidney beans, this soup is simmered to perfection in a savory vegetable broth with vibrant diced tomatoes, green chiles, and a medley of aromatic spices like cumin, chili powder, and smoked paprika. Fresh vegetables, including onions, carrots, and celery, add a satisfying texture and burst of freshness. Ideal for meal prep or feeding a crowd, this comforting, plant-based recipe is easy to customize with optional garnishes like creamy avocado, zesty lime wedges, and fresh cilantro. Perfect for busy weeknights, this crock pot dinner delivers bold southwestern flavors with minimal effort.
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Recipe Information
Ingredients
- 1 cup Black beans
- 1 cup Pinto beans
- 1 cup Kidney beans
- 6 cups Vegetable broth
- 1 can (14.5 ounces) Diced tomatoes (with juice)
- 1 can (4 ounces) Green chiles (mild or spicy, depending on preference)
- 1 medium Yellow onion, diced
- 1 large Carrot, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
- 1 large Avocado slices (optional for serving)
- 4 wedges Lime wedges (optional for serving)
Instructions
Rinse the black beans, pinto beans, and kidney beans under cold water. If using dried beans, soak them overnight and drain before using, or use canned beans that have been drained and rinsed.
Prepare the vegetables by dicing the onion, carrot, and celery, and mincing the garlic.
In your crock pot, add the vegetable broth, diced tomatoes (with their juice), green chiles, diced onion, carrot, celery, and garlic.
Add the black beans, pinto beans, and kidney beans to the crock pot.
Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix everything well to combine.
Cover the crock pot with its lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours. Stir occasionally if desired.
Once cooked, taste the soup and adjust the seasoning with more salt or pepper if needed.
Serve hot, garnishing each bowl with fresh cilantro, avocado slices, and a squeeze of lime juice, if desired.
Nutrition Facts
Calories |
1921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7728 mg | 336% | |
| Total Carbohydrate | 304.9 g | 111% | |
| Dietary Fiber | 87.3 g | 312% | |
| Total Sugars | 59.4 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 833 mg | 64% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 7232 mg | 154% | |
*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.
