Quite possibly one of the best soups I've ever made. So easy to throw all the ingredients in the crock pot and have it be ready to eat when you get home from work. Super flavorful and healthy to boot.
Black Bean Soup
Cumin and fiery serrano chile infuse this simple soup as it cooks, and a dollop of sour cream provides a refreshing foil for the spicy flavors. For less heat, seed the chile first or use a milder pepper, such as jalapeño. You can also omit the chile altogether, if you prefer.
More From Cooking Light
- Calories: 286
- Fat: 2.2g
- Saturated fat: 0.8g
- Monounsaturated fat: 0.4g
- Polyunsaturated fat: 0.5g
- Protein: 17g
- Carbohydrate: 51.1g
- Fiber: 17.1g
- Cholesterol: 3mg
- Iron: 4.4mg
- Sodium: 697mg
- Calcium: 82mg
- 1 pound dried black beans
- 4 cups organic vegetable broth
- 2 cups chopped onion
- 1 cup water
- 1 tablespoon ground cumin
- 3 bay leaves
- 1 serrano chile, finely chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 1/4 cup chopped fresh cilantro
- 3 tablespoons reduced-fat sour cream
- Cilantro sprigs (optional)
- 1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
- 2. Combine beans, broth, and next 5 ingredients (through chile) in an electric slow cooker. Cover and cook on LOW 10 hours. Discard bay leaves. Stir in juice and salt. Ladle 1 1/2 cups soup into each of 6 bowls; sprinkle each with 2 teaspoons chopped cilantro. Top each serving with 1 1/2 teaspoons sour cream. Garnish with cilantro sprigs, if desired.
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
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