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Hearty Black Bean Soup

Cumin and chili powder give spark to this thick and hearty soup. If you have leftover meat—smoked sausage, browned ground beef or roast—toss it in during the last 30 minutes of cooking. —Amy Chop, Oak Grove, Louisiana
  • Total Time
    Prep: 10 min. Cook: 9 hours
  • Makes
    8 servings

Ingredients

  • 3 medium carrots, halved and thinly sliced
  • 2 celery ribs, thinly sliced
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 can (30 ounces) black beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
  • 1 can (15 ounces) crushed tomatoes
  • 1-1/2 teaspoons dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon hot pepper sauce
  • Hot cooked rice

Directions

  • In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Serve with rice.
Nutrition Facts
1 cup (calculated without rice): 129 calories, 0 fat (0 saturated fat), 0 cholesterol, 627mg sodium, 24g carbohydrate (6g sugars, 6g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

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