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–+ servings
Vegetarian Crockpot Black Bean Soup

Savor Creamy Vegetarian Crockpot Black Bean Soup Tonight

Enjoy a comforting bowl of Vegetarian Crockpot Black Bean Soup, perfect for chilly evenings and easy meal prep.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 cans Black Beans canned or soaked dried beans
  • 2 tablespoons Olive Oil
  • 1 medium Yellow Onion finely chopped
  • 1 medium Green Bell Pepper or red/yellow for sweetness
  • 3 cloves Minced Garlic fresh garlic preferred
  • 1 teaspoon Dried Oregano optional but recommended
  • ½ teaspoon Crushed Red Pepper Flakes adjust to taste
  • 1 teaspoon Smoked Paprika regular paprika can be used
  • 4 cups Vegetable Broth or chicken broth if not vegetarian
  • to taste Salt adjust to taste
  • to taste Pepper adjust to taste
  • 2 leaves Bay Leaves remove before serving
Optional Toppings
  • ½ cup Sour Cream or plain yogurt
  • 1 medium Avocado diced
  • ¼ cup Fresh Cilantro chopped
  • 1 cup Crispy Tortilla Strips homemade recommended

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Gather your ingredients including black beans, olive oil, onion, bell pepper, garlic, and spices. Mix them with vegetable broth and bay leaves in a large bowl.
  2. Pour the mixture into the slow cooker, ensuring even distribution. Set on High for 2 to 2.5 hours.
  3. After cooking, remove bay leaves and blend the soup to your desired consistency using an immersion blender.
  4. Ladle the soup into bowls and garnish with sour cream, avocado, and cilantro as desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 2gVitamin A: 800IUVitamin C: 20mgCalcium: 90mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 4 days in the fridge or freeze for up to 6 months. Reheat on the stovetop for best results.

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