Spicy Slow Cooker Black Bean Soup
Author: Ahu Shahrabani
Recipe type: Main
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 6
- 1 lb dried black beans, soaked in water over night or at least 4 hours
- 1 cup chunky salsa
- 4 cups unsalted vegetable stock
- 4-6 medium carrots, diced
- 1 medium onion, diced
- 2-3 cloves of garlic, minced
- ½ teaspoon cumin
- ½ teaspoon turmeric
- ¼ teaspoon red pepper flakes
- ¼ teaspoon espelette pepper powder or chili powder
- Salt and Pepper to taste
- Rinse your soaked beans off and pick out any debris.
- Add the beans, carrots, onion and garlic to your slow cooker.
- Pour in the vegetable stock, the salsa and 2 cups of water.
- Add all your spices and give it a big stir.
- Cook on high for 6.5-7 hours - the beans will be very soft.
- Using an immersion blender, blend the soup in the slow cooker until it reaches the desired consistency - I like mine pretty smooth.
- Serve and enjoy!
Serving size: 1.5 cups Calories: 210 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 62 Sugar: 11 Sodium: 955 Fiber: 17 Protein: 19
Recipe by Ahu Eats at https://www.ahueats.com/2015/05/spicy-slow-cooker-black-bean-soup.html
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