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Slow Cooker Black Bean Soup

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Slow Cooker Black Bean Soup

Course: Soup/Stew
Keyword: dairy-free, gluten-free, grain-free, slow-cooker, vegan, vegetarian
Calorie: 300-400, Under 350
Protein: 10-20g
Fiber: 11+g
Servings: 6
Calories: 318kcal


  • 2 tbsps Extra Virgin Olive Oil
  • 1 Yellow Onion (finely diced)
  • 2 stalks Celery (diced)
  • 1 Carrot (large, chopped)
  • 6 Garlic (cloves, minced)
  • 1 tbsp Cumin
  • 1/2 tsp Cayenne Pepper
  • 6 cups Black Beans (cooked, drained and rinsed)
  • 3 cups Diced Tomatoes
  • 2 cups Water
  • 2 Lime (juiced)


  • Combine all ingredients together in your slow cooker. Cook on high for 4 hours, or on low for 6 hours.
  • Pour approximately half the soup into a blender (or use an immersion blender) and blend into a smooth puree. Be sure to leave a spot for the steam to escape. Add the pureed soup back into the slow cooker and mix everything well. Ladle into bowls, top with desired toppings and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to four days. Freeze for up to two months.
  • Serving Size

    One serving equals approximately 1.5 cups.
  • Toppings

    Cilantro, avocado, sour cream, yogurt, cheese, salsa and/or tortilla chips.
  • Stove Top

    If you don’t have a slow cooker, or if you need to increase the servings above 6 and your slow cooker is too small, make it on the stove top in a large stock pot instead. Add all ingredients to the pot and bring to a boil. Once boiling, reduce to a simmer. Cover and let simmer on low for an hour before blending.


Serving: 6g | Calories: 318kcal | Carbohydrates: 51g | Protein: 17g | Fat: 6g | Cholesterol: 0mg | Sodium: 45mg | Fiber: 17g | Sugar: 6g | Vitamin A: 2352IU | Vitamin C: 19mg | Calcium: 108mg | Iron: 6mg

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