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US Customary
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5
from 1 vote
Black Bean Vegetable Soup
Such a filling soup! This vegetarian main dish or appetizer is packed with fiber and tons of veggies.
Course
Soups
Cuisine
American
Keyword
Black Bean Vegetable Soup
Prep Time
15
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
15
minutes
minutes
Servings
6
Calories
263
kcal
Author
Stacie Vaughan
Equipment
Measuring cups
Hand Mixer
6 Quart Crockpot
Ingredients
1
yellow onion
chopped
½
cup
corn
½
cup
carrots
peeled and chopped
½
cup
green pepper
chopped
3
cloves
garlic
minced
2
cans
black beans
15 oz cans, drained and rinsed
1
can
fire roasted diced tomatoes
14.5oz can
4
cups
vegetable broth
1
tsp
cumin
1
tsp
thyme
1
tsp
salt
½
tsp
pepper
½
tsp
cayenne
2
tsp
lime juice
cilantro and sour cream
for garnish, optional
US Customary
-
Metric
Instructions
Place all ingredients except the lime juice and garnishes in a 6 quart slow cooker and cook on low for 6-8 hours.
Stir in lime juice just before serving.
Garnish with chopped cilantro and sour cream.
Notes
If you are in Canada, you can use 2 (540ml) cans black beans. If you can't find fire roasted tomatoes, use a 540ml can of stewed or diced tomatoes.
Nutrition
Serving:
1
g
|
Calories:
263
kcal
|
Carbohydrates:
45
g
|
Protein:
15
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
1
mg
|
Sodium:
538
mg
|
Fiber:
15
g
|
Sugar:
5
g