Black Bean Soup Recipe

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Black Bean Soup
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  1. In a large skillet, let the oil heat over medium heat.
  2. Add in the onion, carrot, bell pepper, and garlic; cover and cook for about 5 minutes or until the veggies are softened.
  3. Transfer veggie mixture to a 4-6 quart slowcooker.
  4. Add in the beans, tomatoes with juice, vegetable stock, bay leaves, cumin, thyme, cayenne, salt and pepper; stir to mix.
  5. Cover and cook on LOW for 8 hours.
  6. Remove and throw away bay leaf; adjust seasonings to taste.
  7. Add in lemon juice right before you are ready to serve.
  8. To thicken soup, puree about 2 cups (or up to one-half) of soup solids by using an immersion blender right in the cooker or take out soup solids and tranfer to a blender or food processor; return puree to slow-cooker.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 653.02 Kcal (2734 kJ)
Calories from fat 41.17 Kcal
% Daily Value*
Total Fat 4.57g 7%
Sodium 24798mg 1033%
Potassium 238.05mg 5%
Total Carbs 122.75g 41%
Sugars 1.3g 5%
Dietary Fiber 2.53g 10%
Protein 2.61g 5%
Vitamin C 12.9mg 22%
Vitamin A 0.4mg 12%
Iron 5.2mg 29%
Calcium 29.9mg 3%
Amount Per 100 g
Calories 297.91 Kcal (1247 kJ)
Calories from fat 18.78 Kcal
% Daily Value*
Total Fat 2.09g 7%
Sodium 11313.01mg 1033%
Potassium 108.6mg 5%
Total Carbs 56g 41%
Sugars 0.59g 5%
Dietary Fiber 1.16g 10%
Protein 1.19g 5%
Vitamin C 5.9mg 22%
Vitamin A 0.2mg 12%
Iron 2.4mg 29%
Calcium 13.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.9
  • 15

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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