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You’re gonna want to make this healthy crock-pot black bean soup! So brace yourself, because I’m getting ready to say something that I don’t say this very often…
Break out your crock-pot!!
Yep, dig out your crock-pot, because you need it to make this black bean soup recipe.
You may already know this, but I’m not a huge crock-pot fan so I don’t say that often. I love crock-pots for slow cooking soups and the time savings that come along with using it. However, the recipes I have made don’t always turn out right.
This healthy crock-pot black bean soup is packed with hearty plant-based protein, veggies, and spice. It’s so easy to make, it practically makes itself. It’s light on calories, high in fiber and easy on your wallet. A great recipe to try for Meatless Monday or any day of the week!
So why did it take me so long to make black bean soup? Honestly, I do not know! I love black beans and cannot count the number of recipes I have used them in. I just love them even cold out of the can.
Aren’t they gorgeous!?!
Many people judge black bean soup on its looks and many think of it as a bowl of mush. I’ll admit, it’s not much to look at, but we cannot forget the rainbow of fresh ingredients that go into the crock-pot from the start, which makes this soup naturally vegan, vegetarian and gluten-free, so anyone can eat this soup. Best of all, that rainbow of ingredients fill you up and warms your belly, without expanding your waistline!
Pureeing the soup makes the soup really thick. If the mushy look of the black bean soup bothers you, you have options after the crock-pot does its work cooking everything tender. You don’t have to make it all mushy. You can skip the pureeing and serve the black bean soup as it is with whole beans, chunks of vegetables and broth. Another option is to go half and half, and only puree half of the soup so that it’s thick and smooth but still has some texture. It’s up to you and what you like best.
This soup is perfect for hot summer days, so you can spend long evenings outside and enjoy yourself while letting the crock-pot do all the work. When you come in, just blend up the soup and add your choice of toppings and you have a healthy meal in a bowl in just a matter of minutes.
So what are you waiting for? Break out your crock-pot and make this soup!
Healthy Crock-Pot Black Bean Soup
- 2 cloves garlic chopped
- 1 medium onion chopped
- 2 stalks celery chopped
- 2 medium carrots chopped
- 1 pound dried uncooked black beans
- 1 cup salsa
- 1 tablespoons chili powder
- ½ tablespoon cumin
- 1 teaspoon Mexican oregano
- 4 cups vegetable broth
- 2 cups water
- juice of one lime (divided)
Serving suggestions: jalapeno, fresh cilantro, avocado, sour cream, green onion, tortilla chips, cheese, rice
- Rinse the dried beans inside a colander with cold water. Rinse well and pick out any tiny rocks or twigs that might be in with the beans. Pour the beans into a large bowl and cover with water to about 3 to 4 inches above the top of the beans. Soak 8 hours or overnight. Or, for a quick soak, add the beans to a large pot and cover with water. Bring to a boil, over high heat for one to two minutes. Turn off the heat, cover and let soak for one hour.
- Combine all of the vegetables, spices, vegetable broth and water in a 5 to 7-quart crock-pot. Squeeze in the juice of only ½ the lime, reserving the other half for later. Stir well; cover with the lid and cook on high for 6 to 8 hours.
- Serve warm with fresh cilantro, jalapeno or any toppings of your choice.
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