Low Sodium Slow-Cooker Black Bean Soup
Brightly seasoned with cilantro and lime, this Black Bean Soup is hearty and delicious.
Ingredients
- 1 tbsp Olive Oil extra virgin
- 1 medium Yellow Onion chopped
- 4 cloves Garlic minced
- 1 medium Yellow Bell Pepper chopped
- 1 medium Red Bell Pepper chopped
- 4 15 oz cans Black Beans no salt added, drained, and rinsed
- 4 cups Water
- 1 tsp Cumin ground
- 3/4 tsp Black Pepper freshly ground
- 4 cups Low Sodium Vegetable Broth
- 1/2 cup Cilantro chopped
- 2 Limes juice of
Instructions
- In a large skillet, saute the onions, yellow and red peppers for 4 to 5 minutes on medium high heat until the onions are translucent. Add the garlic and saute another minute or so until the garlic is fragrant. then remove from heat.
- Add the beans and the onion, pepper, garlic, mixture to the crockpot. Add the water, broth, cumin, pepper, and lime juice and cook for 8 hours on low or 4 hours on high.
- Once the soup is done, add the cilantro and serve.
Notes
To use dried beans, soak one pound of black beans in 6 cups of water for 8-12 hours or overnight. Discard the soaking liquid and use in place of canned beans. Soup will stay in refrigerator for 3 to 4 days or you can freeze it for 4 to 6 months.
Nutrition
Serving: 1.5cupCalories: 236kcalCarbohydrates: 41gProtein: 13gFat: 2gSodium: 72mgPotassium: 129mgFiber: 10g
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