Vegan Black Bean Soup

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You can use the leftover green bell pepper, red bell pepper, and red onion from this recipe to make chili.

Difficulty: Easy

Hands-on: 10 minutesTotal: 6 hours 10 minutes

Serves: 6

Ingredients

  • 2 Tbsp. olive oil
  • 1 medium green bell pepper, seeded and chopped
  • 1 small red onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 2 cans (15 oz.) black beans, drained and rinsed
  • 2 tsp. dried cumin
  • 1 tsp. chipotle powder
  • 1 tsp. salt
  • 4 cups vegetable broth
  • ¼ cup chopped cilantro

Directions

  • In a medium sauté pan, heat the olive oil over medium heat, then sauté the bell peppers, onion, and garlic for 2–3 minutes.
  • In a 4-quart slow cooker, add the sautéed vegetables, black beans, cumin, chipotle powder, salt, and broth. Cover and cook on low for 6 hours.
  • Stir in cilantro before serving.

Recipe Information

Serves: 6

Ingredients

  • 2 Tbsp. olive oil
  • 1 medium green bell pepper, seeded and chopped
  • 1 small red onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 2 cans (15 oz.) black beans, drained and rinsed
  • 2 tsp. dried cumin
  • 1 tsp. chipotle powder
  • 1 tsp. salt
  • 4 cups vegetable broth
  • ¼ cup chopped cilantro

Directions

  • In a medium sauté pan, heat the olive oil over medium heat, then sauté the bell peppers, onion, and garlic for 2–3 minutes.
  • In a 4-quart slow cooker, add the sautéed vegetables, black beans, cumin, chipotle powder, salt, and broth. Cover and cook on low for 6 hours.
  • Stir in cilantro before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories180
Total Fat5g
Saturated Fat1g
Cholesterol0mg
Sodium1200mg
Total Carbohydrate27g
Dietary Fiber7g
Sugars3g
Protein7g