Slow-Cooked Spicy Black Bean Soup Recipe

Slow-Cooked Spicy Black Bean Soup
Megan Watson

Ingredients

  •   Three 15-ounce cans black beans, rinsed and drained
  •   One 14 ½-ounce can diced tomatoes
  •   One 4-ounce can diced green chiles
  • cloves garlic, minced
  • 16 ounces  low-sodium chicken broth
  • 1/2 cup  cooked ham, diced (optional)
  • 1/2  large onion, diced (optional)
  • 1 cup  corn (optional)
  • 1/3  carrots, chopped (optional)
  • 1/3 cup  celery, chopped (optional)
  • 1 tablespoon  chili powder
  • 1 teaspoon  cumin
  • 1 teaspoon  cayenne
  • 1/2 teaspoon  freshly ground black pepper
  • 1/2 teaspoon  jalapeño pepper flakes
  • 1 teaspoon  habanero hot sauce, or to taste
  • large bay leaf

This slow cooker soup is true to its name... spicy! But, have no fear, even if you have a severe dislike for spicy food, this recipe is easily modified to be safe for all taste buds.

Directions

In a large slow cooker, mix the together black beans, diced tomatoes, green chiles, garlic, and chicken broth. If using, add the optional ingredients.

In a bowl, mix together the spices and add to the soup mixture. Then, add the hot sauce and bay leaf. Cook on low for 4 hours. Serve hot.

Nutrition

Calories per serving:

349 calories

Dietary restrictions:

High Fiber, Low Fat Low Fat Abs

Daily value:

17%

Servings:

4
  • Fat 2g 4%
  • Carbs 63g 21%
  • Saturated 1g 3%
  • Fiber 25g 102%
  • Sugars 5g
  • Monounsaturated 1g
  • Polyunsaturated 1g
  • Protein 23g 47%
  • Sodium 576mg 24%
  • Calcium 173mg 17%
  • Magnesium 137mg 34%
  • Potassium 1,443mg 41%
  • Iron 8mg 45%
  • Zinc 2mg 15%
  • Phosphorus 422mg 60%
  • Vitamin A 80µg 9%
  • Vitamin C 92mg 154%
  • Thiamin (B1) 1mg 72%
  • Riboflavin (B2) 1mg 31%
  • Niacin (B3) 5mg 24%
  • Vitamin B6 0mg 23%
  • Folic Acid (B9) 211µg 53%
  • Vitamin B12 0µg 2%
  • Vitamin E 4mg 19%
  • Vitamin K 17µg 22%
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