Slow-Cooker Black Bean Soup

Name: Slow-Cooker Black Bean Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8 servings
Ingredients: 2 cans (15 ounces each) black beans, rinsed and drained; 1 medium onion, finely chopped; 1 medium sweet red pepper, finely chopped; 4 garlic cloves, minced; 2 teaspoons ground cumin; 2 cans (14-1/2 ounces each) vegetable broth; 1 teaspoon olive oil; 1 cup fresh or frozen corn; Dash pepper; Minced fresh cilantro

Total Time Prep: 15 min. Cook: 6 hours

Yield 8 servings

Test Kitchen Approved

This slow cooker black bean soup may be the most effortless way to put those wonderful flavors on your table. It takes just 15 minutes' prep, and takes care of itself from there.

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
4 garlic cloves, minced
2 teaspoons ground cumin
2 cans (14-1/2 ounces each) vegetable broth
1 teaspoon olive oil
1 cup fresh or frozen corn
Dash pepper
Minced fresh cilantro

Directions

In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low 6-8 hours or until vegetables are softened.
Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender. Return to slow cooker and heat through.
In a small skillet, heat oil over medium heat. Add corn; cook and stir until golden brown, 4-6 minutes. Sprinkle soup with pepper. Garnish with corn and cilantro.

Nutrition Facts

3/4 cup: 117 calories, 1g fat (0 saturated fat), 0 cholesterol, 616mg sodium, 21g carbohydrate (3g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch.

Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy, thanks to the slow cooker! —Angela Lemoine, Howell, New Jersey

Recipe Creator