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Low Sodium Slow-Cooker Black Bean Soup
Christopher Lower

Low Sodium Slow-Cooker Black Bean Soup

5 from 1 vote
Brightly seasoned with cilantro and lime, this Black Bean Soup is hearty and delicious. 
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Prep Time 5 minutes
Cook Time 5 hours 50 minutes
Total Time 5 hours 55 minutes
Servings: 8 people
Course: Soup
Cuisine: Latin
Calories: 236
Ingredients Method Nutrition Notes

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

Method
 

  1. 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. 
  2. 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. 
  3. Once the soup is done, add the cilantro and serve.

Nutrition

Serving: 1.5cupCalories: 236kcalCarbohydrates: 41gProtein: 13gFat: 2gSodium: 72mgPotassium: 129mgFiber: 10g

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. 
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