black bean slow cooker soup in two bowls

NOURISH

Black bean slow cooker soup recipe

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

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.

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.

Just before serving, remove the red peppers from the refrigerator. Dice the peppers and toss with oil.

Pour 1 1/2 cups soup into each of 6 bowls. Top with diced avocado, green tops of onions and red peppers. Enjoy warm!

Print black bean soup recipe card.

WHAT YOU CAN DO

Share this article

MORE LIKE THIS

Kids in the kitchen: Tips and recipes for flavorful fun

Now that we’re all home together because of coronavirus, it’s a great time to eat healthier and get your kids involved in the kitchen. Most kids like to help, and, with a little time and patience, can assist with menu planning, grocery shopping, prep and cooking! Pediatrician Katie Hecker, MD, gives you some advice, tips, resources and recipes to get you cooking.

Continue reading

EMPOWER YOURSELF


Get fun, inspiring, provider-reviewed articles sent to your inbox.

Sign up for our email newsletter