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This crockpot black bean soup is an easy vegetarian meal that is packed with flavor! Throw everything in the crockpot, blend, and serve.

Mealtime: Lunch, dinner
Cuisine type: Mexican, American
Cooking time: 2 hours
Active preparation time: 20 minutes
Number of servings: 8
Dish type: Main, soup
Level: Easy

 

Nutrition per serving:

Calories: 224.33 kcal
Carbohydrates: 16.42 grams
Fat: 5.17 grams
Protein: 28.59 grams

 

Ingredients:

• 3 15oz. cans black beans drained and rinsed
• 1 4 oz. can green chilis
• 1 cup salsa
• 1 cup vegetable broth
• 1/2 medium white onion, finely minced
• 3 tablespoons minced garlic
• 2 tablespoons cumin
• 1.5 tablespoons chili powder
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

 

Directions:

 

Step 1:

Place all of the ingredients into a slow cooker, mix them together well, and cover the cooker.

 

Step 2:

Cook the soup on High for 2 hours, stirring halfway through the cook time.

 

Step 3:

Uncover the slow cooker and mix the ingredients well. Then remove 3 cups of the black bean soup and place it into a high-speed blender or food processor. Blend until the separated soup is completely smooth. (You can also use an immersion blender to smooth the soup right in the slow cooker, leaving some black bean chunks.)

 

Step 4:

Pour the black bean puree back into the slow cooker and mix it all together well. There should be some black bean chunks left in the soup for texture.

 

Step 5:

Serve and top with roasted or sauteed vegetables, such as bell peppers or zucchini, and enjoy!

 

 

Equipment:

• slow cooker 
• blender

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