Indian-Spiced Black Bean Soup

You may substitute the black beans with any other kind of bean like pinto, red kidney beans, or even black-eyed peas.

Serves: 6Hands-on: 20 minutesTotal: 6 hours 20 minutesDifficulty: Easy

Serves: 6


  • 2 Tbsp. olive oil
  • 1⁄2 green bell pepper, diced
  • 1⁄2 red bell pepper, diced
  • 1⁄2 red onion, sliced
  • 2 cloves garlic, minced
  • 2 cans (15 oz.) black beans, drained and rinsed
  • 2 tsp. cumin, minced
  • 1 tsp. red chili powder
  • 1 tsp. salt
  • 4 cups vegetable broth or water


  • In a sauté pan, heat the olive oil over medium heat; then sauté the bell peppers, onion, and garlic for 2 to 3 minutes.
  • Add the sautéed vegetables, black beans, cumin, red chili powder, salt, and vegetable broth to a 4-quart slow cooker, cover, and cook on low for 6 hours.
  • Let the soup cool slightly; then pour half of it into a blender, process until smooth, and then pour it back into the pot.