Slow-Cooker Zesty Black Bean Soup

Vegetarian
Gluten Free
Health score
38%
Slow-Cooker Zesty Black Bean Soup
805 min.
9
215kcal

Suggestions


Welcome to a delightful culinary adventure with our Slow-Cooker Zesty Black Bean Soup! This hearty and flavorful dish is perfect for anyone seeking a nutritious and satisfying meal. Packed with protein-rich black beans and a medley of vibrant vegetables, this vegetarian and gluten-free soup is not only good for you but also bursting with flavor.

Imagine coming home after a long day to the warm, inviting aroma of zesty black bean soup wafting through your kitchen. With minimal prep time and the convenience of a slow cooker, you can set it and forget it, allowing the ingredients to meld together beautifully over several hours. The combination of diced tomatoes with green chilies adds a delightful kick, while the fresh cilantro and garlic elevate the dish to new heights.

This soup is incredibly versatile, making it an ideal choice for lunch, dinner, or even as a main course for gatherings with friends and family. Each serving is not only comforting but also low in calories, making it a guilt-free indulgence. Whether you choose to top it with a dollop of sour cream or extra cilantro, this zesty black bean soup is sure to please everyone at the table. So grab your slow cooker and get ready to enjoy a bowl of warmth and goodness!

Ingredients

  • pound black beans dried rinsed
  • 10 cups water 
  • cups vegetable stock 
  • 29 ounces canned tomatoes diced with green chilies, undrained canned
  • cup carrots coarsely chopped
  • cup onion coarsely chopped
  • 0.3 cup cilantro leaves fresh chopped
  • teaspoons garlic finely chopped
  • teaspoon salt 
  • 0.3 teaspoon pepper 
  • 0.1 teaspoon ground pepper red (cayenne)
  • serving cream sour
  • serving cilantro leaves fresh chopped

Equipment

  • dutch oven
  • slow cooker

Directions

  1. Heat beans and water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
  2. Drain beans.
  3. Place beans and remaining ingredients except sour cream and cilantro in 6-quart slow cooker.
  4. Cover and cook on Low heat setting 10 to 12 hours.
  5. Serve soup topped with sour cream and cilantro.

Nutrition Facts

Calories215kcal
Protein21.56%
Fat4.67%
Carbs73.77%

Properties

Glycemic Index
30.76
Glycemic Load
2.09
Inflammation Score
-10
Nutrition Score
19.213043733297%

Flavonoids

Petunidin
7.77mg
Delphinidin
9.32mg
Malvidin
5.35mg
Luteolin
0.02mg
Isorhamnetin
0.89mg
Kaempferol
0.15mg
Myricetin
0.02mg
Quercetin
3.89mg

Nutrients percent of daily need

Calories:214.74kcal
10.74%
Fat:1.16g
1.78%
Saturated Fat:0.35g
2.19%
Carbohydrates:41.13g
13.71%
Net Carbohydrates:31.66g
11.51%
Sugar:6.51g
7.23%
Cholesterol:0.79mg
0.26%
Sodium:1130.02mg
49.13%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.02g
24.04%
Vitamin A:2987.67IU
59.75%
Folate:237.58µg
59.4%
Fiber:9.47g
37.9%
Vitamin B1:0.51mg
34.29%
Manganese:0.67mg
33.47%
Potassium:998.69mg
28.53%
Copper:0.55mg
27.33%
Magnesium:102.91mg
25.73%
Phosphorus:207.32mg
20.73%
Iron:3.53mg
19.59%
Vitamin B6:0.3mg
14.84%
Zinc:2.07mg
13.83%
Vitamin C:11.01mg
13.35%
Calcium:110.28mg
11.03%
Vitamin B2:0.16mg
9.68%
Vitamin B3:1.81mg
9.05%
Vitamin K:8.98µg
8.55%
Vitamin B5:0.63mg
6.33%
Vitamin E:0.85mg
5.67%
Selenium:1.96µg
2.8%