Slow Cooker Black Bean and Vegetable Soup

Author: Canadian Living

This hearty soup might be low in fat, but it's high in flavour.

  • Portion size 4 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 2 cans black beans drained and rinsed
  • 2 carrots diced
  • 2 ribs celery diced
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups water
  • 2 cups sodium-reduced chicken broth
  • 2 tablespoons lime juice
Garnish:
  • 1/4 cup light sour cream
  • 2 green onions (green parts only), thinly sliced
  • 2 tablespoons chopped fresh cilantro

Method

In slow cooker, combine black beans, carrots, celery, onion, garlic, oregano, cumin, coriander, salt and pepper. Stir in water and broth.

Cover and cook on low until vegetables are tender, 6 to 8 hours. Stir in lime juice.

Using immersion blender, or in stand blender in batches, purée soup until smooth and a few chunks remain.

Garnish: Top each serving with sour cream, green onions and cilantro.

Nutritional facts Per serving: about

  • Sodium 1354 mg
  • Protein 17 g
  • Calories 259.0
  • Total fat 2 g
  • Potassium 855 mg
  • Cholesterol 2 mg
  • Saturated fat 1 g
  • Total carbohydrate 47 g

%RDI

  • Iron 34.0
  • Fibre 0.0
  • Folate 61.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 67.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Black Bean and Vegetable Soup

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