Crock Pot Black Bean Soup

13 130 436
Ingredients Minutes Calories
Prep Cook Servings
10 min 2 h 4
Crock Pot Black Bean Soup
Health Highlights


454 gm Black beans, raw (soaked overnight, rinsed)
1/2 tsp Chili powder (to taste)
1/4 cup Cilantro (coriander) (chopped)
1 tbsp Cumin
1 tbsp Extra virgin olive oil
2 clove(s) Garlic (minced)
1/2 tsp Paprika
1/4 cup Salsa, ready-to-serve (to serve)
1 pinch Sea Salt (to taste)
1 medium tortilla(s) Tortilla, corn (baked, to serve)
4 cup Vegetable stock/broth
2 cup Water
1/2 medium White onion (diced)


Soak beans overnight in ~10 cups of water, drain, rinse and set aside.

In a small skillet over medium heat, sauté onion in olive oil until translucent. Add garlic and sauté until fragrant, remove from heat.

Add beans, sautéed onion/garlic mixture, vegetable broth, water, cumin, paprika and chili powder to crock pot.
Cook on high for 4 hours then on low for 2 hours or until beans are tender. Add fresh cilantro and sea salt to taste.

Transfer half of the soup to a food processor/blender and puree until creamy (or use a hand-held immersion blender) Mix back into crock pot with the rest of the soup and stir.

Serve with fresh salsa, crispy corn chips and lime wedges. You can also top with avocado and hot sauce!

Nutrition Facts

Per Portion

Calories 436
Calories from fat 52
Calories from saturated fat 8.8
Total Fat 5.7 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.0 g
Monounsaturated Fat 13.6 g
Cholesterol 0
Sodium 735 mg
Potassium 1800 mg
Total Carbohydrate 80 g
Dietary Fiber 19.1 g
Sugars 5.9 g
Protein 25.7 g

Dietary servings

Per Portion

Grain 0.2
Meat Alternative 2.8
Vegetables 4.0

Energy sources


Meal Type(s)