Vegan Slow Cooker Black Bean Soup

• 份量: 6 servings
• 准备时间: 10 minutes
• 总时间: 6 hours 10 minutes

配料

1 pound dry black beans

4 cups low-sodium vegetable broth

1 yellow onion, finely chopped

1 red bell pepper, finely chopped

2 jalapeños, seeds removed and finely chopped

1 cup salsa or diced tomatoes

2 teaspoons minced garlic, about 4 cloves

1 heaping tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon ground pepper

1/2 teaspoon salt

1/2 teaspoon ground cayenne pepper (decrease or omit for a milder soup)

1/2 teaspoon paprika

Avocado and cilantro for topping, if desired

步骤

In a large bowl, place beans. Fill with water about 1 inch over the beans. Let them soak overnight.

Drain and rinse the beans.

In the bowl of a slow cooker, place beans, broth, onion, pepper, jalapeños, salsa, garlic, chili powder, cumin, salt, pepper, cayenne, and paprika. Stir to combine.

Cook on high for 6 hours, until beans are completely cooked.

When the soup is done, you can either leave it as is, process or blend half the soup until smooth and return it to the pot, or process or blend all of the soup until smooth.

Serve warm; top with avocado and cilantro.

营养

• 每份大小: 1 bowl
• 卡路里: 303
• 总脂肪: 1.7 g
• 饱和脂肪: 0.4 g
• 反式脂肪: 0 g
• 胆固醇: 0 mg
• 钠: 700.2 mg
• 总碳水化合物: 57.1 g
• 膳食纤维: 13.8 g
• 总糖: 6.4 g
• 蛋白质: 17.7 g