Black bean slow cooker soup recipe

Looking for a meatless soup that’s high in fiber, protein, and vitamins and minerals? This recipe provides all that and more, boosting your gut health and immune system in one tasty bowl! When the weather turns chilly, warm up with a bowl of this vegetarian soup!

Ingredients

1 medium red bell pepper, stem and seeds removed and cut into quarters
1 pound dried black beans, rinsed
4 cups low-sodium vegetable broth
3 cups water
1 1/2 cups diced onion
1 medium green bell pepper, seeds removed and diced
1/3 cup chopped chipotle peppers in adobo sauce
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 teaspoon smoked paprika
4 cloves garlic, minced
1 1/2 tablespoons lime juice
1 teaspoon extra-virgin olive oil
1 avocado, peel removed and diced
1/3 cup diced green tops of green onions

Directions

1. Turn broiler on. Place red bell pepper quarters on a baking sheet. Broil for 10 minutes or until skin is just starting to “bubble” and turn black. Remove from oven and transfer to a glass bowl. Cover with foil and place in the refrigerator.
2. In a 5-quart slow cooker, combine black beans, broth, water, onion, green bell pepper, chipotle peppers, cumin, coriander, smoked paprika, garlic and lime juice. Stir and cook on high for 6 hours.
3. Just before serving, remove the red peppers from the refrigerator. Dice the peppers and toss with oil.
4. Pour 1 1/2 cups soup into each of 6 bowls. Top with diced avocado, green tops of onions and red peppers. Enjoy warm!

Nutritional information