For a quick dump-and-go slow cooker dinner, this easy 5-ingredient black bean soup recipe is hard to top! With about 5 minutes of prep, you’ll have a healthy, hearty dinner ready when you are.
Any information in the post is for general information purposes only and is NOT medical advice. Please consult a healthcare professional for individual medical and nutrition advice.
There’s nothing like a good dump-and-go slow cooker recipe to make our hectic lives a little easier, and this is one of my healthiest. This 5-ingredient black bean soup recipe is simple yet delicious and requires no additional attention once all ingredients have been added. Just add the ingredients to the pot, and let the slow cooker do its job. Easy peasy!
Not only do I love how easy this black bean soup recipe is to make, but as a dietitian, I love the health benefits, as well! Black beans are a good source of plant-based protein, with about 8 grams per serving. They are also high in fiber, with about 9 grams of fiber per 1/2 cup serving. In addition, black beans are rich in antioxidants and contain several beneficial vitamins and minerals, such as iron, potassium and folate. All this while being naturally low in fat and sodium!
Another reason I love this black bean soup recipe? It’s incredibly versatile. While I prefer the ease of cooking this in the slow cooker, it works just as well on the stovetop or in a pressure cooker. This can be kept a vegan recipe, or some shredded cheese can be added to each individual bowl (after cooking) for additional protein and flavor for a vegetarian meal. Although I have put diced chicken in this in the past, the chicken really does not add much to this soup in terms of flavor. Even my husband agrees that it’s better without the meat. Now that’s saying something!
While I love the ease of simply dumping a bag of pre-washed, pre-sliced frozen vegetables into this black bean soup recipe, I do prefer the taste and texture of using fresh peppers and onions. When I have an extra 10 minutes or so in the morning, I will substitute one whole green pepper, one whole red pepper, and half a large onion for the bag of vegetables. I do make sure they are diced fairly small, though, as the texture is not as tender as that of the frozen vegetables. Especially if the soup will be pureed, smaller pieces of vegetables work much better in this soup.
You may be wondering, where’s the salt? As a dietitian, I rarely use salt in my cooking, and this black bean soup recipe is no exception. There is so much flavor from not only the main ingredients but the garlic and cumin as well, that I simply do not see the need for additional salt to be added. Besides, the vegetable broth that I use in my home already contains a large amount of sodium, and so I prefer to reduce the sodium content in the rest of the recipe as much as possible. While you can certainly add salt to your own pot at home, I would very much encourage you to try this soup without first. You may be surprised how good it tastes!
How does my family like to serve this black bean soup recipe? With some fresh cilantro sprinkled on top. While this soup is delicious as is, the fresh cilantro really takes it to the next level. A few chopped leaves added to your bowl is all it takes to get a scrumptious fresh taste. My family also likes to eat this as more of a chip dip, straining out much of the broth when it’s ladled into our bowls and scooping the contents with some tortilla chips. However, for a true black bean soup recipe, use an immersion blender prior to serving for a smooth, pureed soup. Finally, sprinkling some shredded cheddar cheese on the top definitely makes this soup a favorite in my home.
5-Ingredient Black Bean Soup Recipe
Prep Time: 5 minutes Cook Time: 4-6 hours
Ingredients
- 2 cans No Salt Added Black Beans, rinsed (15.5 oz each)
- 1 package Frozen Peppers and Onions (12 ounces)
- 1-2 cans Vegetable Broth (14 oz each)
- 1 Tablespoon Minced Garlic
- 2 teaspoons Ground Cumin
Directions
- Add the black beans, frozen vegetables, garlic and cumin to a slow cooker
- Pour 1 can of vegetable broth over top, and stir well. Add additional vegetable broth to cover the mixture (I use about 1 and 1/2 cans)
- Cover and cook on low for 4-6 hours
Time-Saving Tip: Cook on the stovetop or in a pressure cooker to have this ready in under an half hour.
*Nutrition Information (per serving, about 6 servings per dish)
- 165 Calories
- 0 g Total Fat
- 0 g Saturated Fat
- 10 g Protein
- 220 mg Sodium
- 30 g Total Carbohydrate
- 11 g Fiber
*Nutrition information is approximate and based on the products that I buy in my home. Information will vary based on the products purchased in your home.