Slow-Cooker Black Bean Soup

• 份量: 6 servings
• 准备时间: 15 minutes
• 总时间: 4 hours 15 minutes

配料

1 pound dry black beans (rinsed and soaked overnight)

1 medium yellow onion (diced)

3 cloves garlic (minced)

1 large carrot (peeled and diced)

2 stalks celery (diced)

1 red bell pepper (seeded and diced)

1 jalapeño pepper (seeded and minced (optional)

2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

3/4 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional)

4 cups vegetable broth (plus more if needed)

Salt and black pepper to taste

Fresh cilantro (chopped)

Sour cream (for garnish (optional)

Cotija cheese (for garnish (optional)

步骤

Drain and rinse beans before using.

In a slow cooker, combine the soaked beans, onions, garlic, carrots, celery, red pepper, jalapeño, chili powder, cumin, oregano, smoked paprika, and cayenne pepper.

Pour in the vegetable broth. Stir well to combine all ingredients.

Cover the slow cooker and cook on high for 4-5 hours, or until the beans are tender.

Use an immersion blender to purée part of the soup until desired consistency is reached. Alternatively, transfer some soup to a blender, purée, and return to the slow cooker.

Season the soup with salt and black pepper to taste. Serve hot. Garnish with fresh cilantro and sour cream or cotija cheese if using.

营养

• 卡路里: 133 kcal
• 总脂肪: 1 g
• 饱和脂肪: 0.2 g
• 不饱和脂肪: 0.4 g
• 钠: 649 mg
• 总碳水化合物: 25 g
• 膳食纤维: 8 g
• 总糖: 4 g
• 蛋白质: 8 g