Try this Slow Cooker Black Bean (and Veg!) Soup recipe, or contribute your own.
Suggest a better descriptionINGREDIENTS
to 4 cans of black beans (I used these that have no salt or sugar added)
to 1 yellow onion, chopped
to 2 red bell peppers, chopped
to 2 carrots, chopped
to 5 cloves of garlic, minced
to 1 chicken boullion cube
to 500 ml (2 cups) water (or forget the water and bullion cube if using the same volume of chicken stock)
to 1 bay leaf
to 2 teaspoons ground cumin
to 3 teaspoons mild chili powder (occasionally even “mild” chili powder can be a bit spicy, so best to start with a small amount and increase it if all is well)
to 2 teaspoons salt
to 2 teaspoons cocoa powder
to 1 teaspoon smoked paprika
-big handful of spinach leaves
garnish: crumbled feta or grated cheddar cheese, tortilla chips, hot sauce for grownups
INSTRUCTIONS
directions:
-mix all ingredients into the bowl of your slow cooker
-Stir occasionally and look for the vegetables to have completely softened before eating. Slow cookers vary, but this one was ready in mine after 3 hours on high. If cooking on low, you will likely need more like 6 hours.
-once cooked through, mix in a handful of spinach until wilted.
-blend with a stick blender (or put in regular blender) and blend to the desired consistency (I like mine a bit chunky, but mostly smooth)
serve with tortillas, and slices of advocado.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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