Spicy Black Bean Soup for the Crock Pot
Savor the bold, smoky flavors of this Spicy Black Bean Soup for the Crock Pot—a comforting, protein-packed recipe that's perfect for busy weeknights or meal prep. Featuring tender slow-cooked black beans, vibrant vegetables, and a tantalizing blend of cumin, chili powder, and smoked paprika, this hearty soup simmers to perfection with minimal hands-on time. A splash of lime juice and fresh cilantro add a zesty finish, while customizable toppings like avocado, sour cream, and crispy tortilla chips take it over the top. Naturally vegan, gluten-free, and easy to make, this one-pot wonder is a must-try for anyone craving a flavorful, hassle-free meal.
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Recipe Information
Ingredients
- 2 cups Dried black beans
- 6 cups Water
- 4 cups Vegetable broth
- 1 large Onion, diced
- 4 Garlic cloves, minced
- 1 Jalapeño, minced
- 1 Red bell pepper, diced
- 1 14.5-ounce can Canned diced tomatoes with green chilies
- 2 teaspoons Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Smoked paprika
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Lime juice
- 0.25 cup Fresh cilantro, chopped
- Optional toppings: avocado, sour cream, shredded cheese, tortilla chips
Instructions
Rinse the dried black beans thoroughly and pick out any debris or stones. Soak the beans in water overnight or for at least 6 hours. Drain and rinse before using.
Add the soaked and rinsed black beans to the Crock Pot.
Pour in 6 cups of water and 4 cups of vegetable broth.
Add the diced onion, minced garlic, minced jalapeño, and diced red bell pepper to the Crock Pot.
Stir in the canned diced tomatoes with green chilies, cumin, chili powder, smoked paprika, salt, and black pepper.
Cover the Crock Pot with the lid and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours, until the beans are tender and the flavors meld together.
Once the beans are fully cooked, use an immersion blender to puree the soup slightly for a thicker consistency, leaving some beans intact for texture. Alternatively, transfer a portion of the soup to a blender, puree, and return to the pot. Be sure to handle hot liquids carefully.
Stir in the lime juice and chopped cilantro for a fresh, bright finish.
Taste and adjust seasoning if necessary.
Serve hot and garnish with your choice of optional toppings such as diced avocado, a dollop of sour cream, shredded cheese, or crumbled tortilla chips.
Nutrition Facts
Calories |
195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1153 mg | 50% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 6.5 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 800 mg | 17% | |
*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.
