Black Bean Soup

Crock-pot Black Bean Soup

Original Recipe Yield 6



  • 1 tablespoon olive oil
  • 2 medium-size red onions, chopped
  • 1 medium-size red bell pepper, chopped
  • 1 medium-size green bell pepper, chopped
  • 4 garlic cloves, minced
  • 4 teaspoons ground cumin
  • 1 16-ounce package dried black beans
  • 1 tablespoon chopped chipotle chilies from a can (use less if you prefer less heat)
  • 7 cups hot water (tap water is fine)
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoons coarse kosher salt
  • 1/4 teaspoon ground black pepper



    1. Heat olive oil in large skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about eight minutes. Add garlic and cumin; stir one minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 3 hours, but longer if necessary.
    2. Transfer four cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Adjust seasonings to taste. Ladle soup into bowls. Serve with desired toppings.

Topping Suggestions: sour cream, Greek yogurt, crema or crème fraiche, avocado

Nutrition Information:  Calories 315, Total Fat 3.8g, Carbs 54.8g, Fiber 13.3g, Protein 17.5g, Cholesterol 0mg, Sodium 210mg

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