Smoky Slow Cooker Black Bean Soup

MEL'S EASY KITCHEN

Black beans, corn, vegetables, cumin, and smoked paprika make a hearty slow-cooker soup.

Prep Time 20

Cook Time 4 30

Total Time 4 50

Servings: servings

Meal: Main Course

By: Melanie

Equipment

Slow cooker
Skillet
Knife and cutting board
Measuring cups and spoons
Mixing bowl

Ingredients

2 tbsp olive oil
2 carrots, chopped
2 celery stalks, sliced
1 onion, chopped
1/4 cup tomato paste
3 garlic cloves, crushed
1 1/2 tsp ground cumin
1 tsp smoked paprika
3 cups low-sodium vegetable broth
3 cans (15 oz each) low-sodium black beans, undrained
1 cup frozen corn
Avocado and cilantro, optional for serving

Instructions

Heat oil in a skillet and cook carrots, celery, and onion for 6–8 minutes. Add tomato paste, garlic, cumin, and paprika; stir for 1–2 minutes.
Add 1/2 cup broth and scrape the skillet. Transfer to a 6–8 quart slow cooker with beans, corn, and remaining broth.
Cover and cook about 4 hours on high or 6 hours on low. Serve with avocado and cilantro if desired.

Nutrition per serving

Calories: 290kcal | Carbohydrates: 48g | Protein: 15g | Fat: 5.7g | Fiber: 16.9g

Notes

Use vegetable broth for a vegan soup. The Instant Pot option in the source uses its slow-cook function, not pressure cooking.

Inspired by The Good Housekeeping Test Kitchen.

Estimated nutrition is for one of 6 equal portions. All three cans of black beans are included with their liquid. Optional avocado and cilantro are excluded.

Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.